The French Pastry School
Ice Cream Camp
Date: Jul 08 - Jul 12, 2019 (8:00 am - 12:00 pm)
Cost: $1,000.00
Course level: Enthusiast ♦
Class Format: Chef Demonstration with Hands-On Components
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In this five-day course, The French Pastry School will share trade secrets for making a number of frozen desserts while expanding your overall pastry knowledge. The chef will teach you the complex theory behind ice cream and sorbet recipe formulas and the best production methods for each, so that going forward, you can reproduce the recipes learned in this course and also create your own flavors. You'll learn about developing and preserving flavor and texture, and extending product shelf life through the use of fresh, natural ingredients.  Dry ice will be supplied so you'll be able to take home your creations to share with your family and friends!
Course Detail:
  • Seasonal popsicles
  • Frozen strawberry soufflés
  • Ice cream sundaes
  • Traditional bistro-style profiteroles
  • Refreshing Meyer lemon semifreddo with fresh berries
  • Frozen Parisian macarons
  • Homemade ice cream cones
  • Icy fresh fruit granitas
  • Ice cream sandwiches
This program is approved for 24 continuing education hours toward the initial or recertification application for American Culinary Federation certification.