The French Pastry School
Eclairs, Cream Puffs & Parisian’s Favorite Choux Pastries
Date: Oct 29 - Oct 31, 2019 (4:00 pm - 9:00 pm)
Chef: Julien Otto, Chef Instructor
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The Cream Puff:  These delicious indulgences are taking the world by storm!  This classic French pastry is the new, up-and-coming craze!   Discover the techniques of making this French classic in this three-day, hands-on course with The French Pastry School.  Chef Julien Otto will teach you the many styles of this versatile pastry and guide you in mastering the art of the perfect pate a choux.  You will be inspired to compose an array of delectable puffs and enjoy these recipes for many years to come.

The recipes will include:

  • Arabica Coffee and Dark Chocolate Religieuses
  • Crunchy Hazelnut Paris Brest
  • Creamy  Parisian Chocolate Eclairs
  • Crunchy Caramel Coated Salambos
  • Traditional Chocolate Drizzled Profiteroles
  • Classic French Chouquettes
  • Smooth Gruyere Cheese Gougeres
  • Mini Croquembouche
  • Mini Puff Brochettes

And more…

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

Start your pastry education as many of our graduates from a full-time French Pastry School program have – by taking this food enthusiast-level course!

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 program is approved for 15 continuing education hours toward the initial or recertification application for American Culinary Federation certification