The French Pastry School
Ice Cream Camp
Date: Jul 08 - Jul 12, 2019 (8:00 am - 12:00 pm)
Chef: Yann Migault , Pastry Chef/ Chef Instructor
Cost: $1,000.00
Course level: Enthusiast ♦
Class Format: Chef Demonstration with Hands-On Components
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In this five-day course, Chef Yann Migault of The French Pastry School will share trade secrets for making a number of frozen desserts while expanding your overall pastry knowledge. He'll teach 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
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 program is approved for 24 continuing education hours toward the initial or recertification application for American Culinary Federation certification.