The French Pastry School
Doughnuts and Beignets
Date: Oct 01 - Oct 03, 2019 (4:00 pm - 9:00 pm)
Chef: Yann Migault , Pastry Chef/ Chef Instructor
Cost: $525.00
Course level: Enthusiast ♦
Class Format: Chef Demonstration with Hands-On Components
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Beignets and doughnuts are hot and they are amongst the latest trends.  Explore twists on this classic breakfast delicacy that will magnify your taste buds in this three-day, hands on course at The French Pastry School.  ChefYann Migault will take you on a journey that will allow you to experience beignets and doughnuts by making them yourself, from scratch.  These fun and old-fashioned recipes are bound to stir up your best childhood memories.

Recipes may include:

  • Fruit Fritters in Luscious Caramel Sauce
  • Traditional Mexican Churros
  • Old-Fashioned Buttermilk Doughnuts
  • Meyer Lemon Doughnuts
  • Chocolate Glazed Doughnut Sprinkled Coconut Shavings
  • Cinnamon Flavored Beignets de Carnival
  • French Style Beignets filled with Homemade Raspberry Jam
  • French Style Mini Pets de None
  • Sweet Potato Doughnuts Filled with Apple Sauce
  • Delicious Waffles Served with Wild Blueberry Compote and Bourbon Vanilla Whipped Cream

All of your creations are yours to take home, enjoy, and share!

Yann Migault is a Chef Instructor in the Pastry and Baking program at The French Pastry School. Chef Migault is a French Master Pastry Chef with over 20 years of experience in the art of French Pastry. During his studies in the Compagnons du Devoir he traveled throughout France to learn from the country’s best pastry chefs, spending time in Belgium, Paris, Nîmes, Lyon and Burgundy.  In 2009, Chef Migault opened his first bakery in Burgundy, and a second in 2012 in Provence. Established as a master pastry chef in France, he chose to bring his expertise and knowledge to aspiring pastry chefs in the United States, moving from instructing at LeNôtre Culinary Institute in Houston to The French Pastry School in Chicago.


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