The French Pastry School
Top Ten French Pastry Favorites with Chef Michel Ernots
Date: May 22 - May 24, 2018 (4:00 pm - 9:00 pm)
Chef: Michel Ernots, Pastry Chef Instructor
Cost: $525.00
Course level: Enthusiast ♦
Class Format: Chef Demonstration with Hands-On Components
Share This Class:  
Transport yourself to an evening in Paris by learning to make quintessential French desserts in this three-day course with Chef Michel Ernots of The French Pastry School. Together with Chef Michel, you'll make 10 of our favorite French pastries including brioche, beignets, kouign-amann, macarons, and Paris-Brest! During the workshop, you'll learn the basic skills of rolling, whipping, folding and baking to prepare perfect pastries in class, and at home. Your hard work will culminate into a beautiful buffet, after which, all of your delicious treats will be packed up for you to enjoy with your family and friends!
 
Course Detail:
  • Dark chocolate éclair
  • Arabica coffee religieuses puffs
  • French beignets
  • Mille-feuille with roasted apricots
  • Famous Tarte Tatin
  • Dark chocolate crisp tart
  • Crunchy hazelnut Paris-Brest
  • Classic strawberry frasier
  • Legendary kouign amann
  • Parisian macarons
 
Michel Ernots is a chef instructor at The French Pastry School. Ernots graduated with a pastry and bakery management degree from the IFAPME Centre in Villers-le-Bouillet, Belgium. He then moved to Liège, Belgium to work and study under renowned Pastry Chef, Jean Francois Thirionnet. He relocated to Colmar, France, where he worked for the Richon Pâtisserie as a chocolatier, caterer and ice cream maker. He later became the pastry chef at the Pâtisserie Le Saint Albius, on the Island of La Réunion, in the Indian Ocean. Upon his return to Paris, he was in charge of the highly respected L'Essentiel bakery. His most recent venture brought him to Chicago, where he worked as an assistant pastry chef at The Peninsula Chicago.