The French Pastry School
Innovative Patisserie by Chef Jonathan Mougel, M.O.F. 2018
Date: Jun 10 - Jun 13, 2019 (1:15 pm - 8:15 pm)
Cost: $1,150.00
Course level: Professional ♦♦♦
Class Format: Chef Demonstration with Hands-On Components
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Don’t miss this chance to learn from the new Meilleur Ouvrier de France (MOF) Pâtissier Confiseur inductee, Jonathan Mougel.  The class will be based on various pastries and confectionery products he made for his MOF experience.  These recipes are high-end and can be used in high quality pastry shops, hotels, and restaurants.  Chef Mougel will share his knowledge and philosophy when it comes to pastries, creating new recipes, and artistry.

He will also make a chocolate sculpture that he created during his MOF buffet and a wedding cake croquembouche from the new book that he co-authored.

 

Chef Jonathan Mougel is a renowned pastry and chocolate maker.  He obtained his bakery diplomas in the Lorraine region with a master's certificate in 2003.  He has been a trainer and demonstrator for PatisFrance - Puratos -Belcolade since 2004 and he travels France and the world to share is expertise.  His passion for the profession led him to try for an MOF which he was awarded in 2018.  His final presentation theme was "Yesterday, Today, Tomorrow" which highlighted biodiversity/biomimicry through creations such as wings of dragonflies and the dodecahedron that governs a beehive.

  • Saint Honoré:  Flaky puff pastry and choux with dark rum chiboust cream, and Bourbon vanilla whipped cream
  • Fleur Chocolat:  Dark chocolate shortbread, chocolate cake, homemade orange marmalade, and silky dark Chocolate ganache
  • Pecan Pie:  Hazelnut sweet dough with crunchy pecans, Arabica coffee cremeux, homemade orange marmalade and coffee whipped cream
  • Bourbon Vanilla Yuzu Mille-Feuille :  Caramelized puff pastry with vanilla and semolina cream, raspberry yuzu jelly, and Bourbon vanilla Chantilly
  • Lemon and Pistachio Tartelette:  Caramelized puff pastry, lemon biscuit with a crispy pistachio layer, and Meyer lemon cremeux
  • Hazelnut, Kalamansi and Raspberry Cake:  Hazelnut biscuit with a crispy Gianduja layer, raspberry and kalamansi confit
  • Exotic Baba:  Mango cremeux, with citrus and ginger, mango glaze, and Bourbon vanilla Chantilly cream
  • Giant Religieuse:  Choux pastry with fresh raspberry jam, roasted almond cream, almond sable, and special icing
  • Island Brioche Roll:  Citrus brioche with hazelnut and lime crumble and homemade pineapple marmalade
  • Lime Caramel Chocolate:  Caramel salted butter lime, Piedmont hazelnut, and raspberry crunchy praline  
  • Wedding-inspired Croquembouche
  • Final Buffet Presentation with Chocolate Sculpture

 

 
This program is approved for 28 continuing education hours toward the initial or recertification application for American Culinary Federation certification.