The French Pastry School
Breakfast Breads and Laminated Pastries
Date: Oct 15 - Oct 17, 2019 (4:00 pm - 9:00 pm)
Chef: Julien Otto, Chef Instructor
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In this three-day, hands-on course, you will learn everything you need to know about laminated doughs from our resident Master Baker, Chef Julien Otto. He will break down in detail the different techniques and know-how needed to make each type of laminated product including croissants, Danishes, and puff pastry.  You will utilize each type of dough to create delicious and beautiful products of differing flavors and shapes.  Wow your friends and family with impressive homemade pastries and desserts!


Recipes may include:  

  • Parisian French Croissant

  • Sinful double dark chocolate croissant

  • Vegetarian Croissant

  • French Style cinnamon roll cake

  • Seasonal fresh fruit and pastry cream Danish pastry

  • Danish pastry with almond cream and summer peach

  • French galette Pithiviers

  • Homemade Apple turnover

  • Savory puff pastry sticks


All of the products you make will be yours to take home to enjoy with your family, friends, and colleagues!


Julien Otto is a world-class pastry chef and a full-time chef instructor at The French Pastry School. His accomplishments have been declared "extraordinary" by luminaries of the culinary world, and he is upheld as one of France's most accomplished pastry chefs. He has an impressive educational background, an equally remarkable experiential pedigree, and has participated and won many competitions across the world. Otto, who is enthusiastic about passing on the art of pastry making to the next generation, is an integral part of the faculty. He brings new techniques to the curriculum, exhibits innovative use of quality products, and shares a wealth of information with his students, which is sure to give them an edge in this exciting and ever growing industry


This course is approved by the American Culinary Federation for 15 Continuing Education Hours (CEH's).