Assorted Petits Fours, Tea Breads, and Tea Pastries - CANCELLED
July 14 - 16, 2008 (6am - 1pm)
$925
Professional
Gilles Renusson
This new three-day hands-on class with Master Pastry Chef, Gilles Renusson will explore petits fours and cookies, gâteaux de voyage (travel cakes) and tea breads. Take the opportunity to create these recipes and learn how to make your own! Combine macarons and short dough techniques to make innovative cookies. You will build an assortment of crispy and tender cookies with feuilletine filled with black currant jam, Biarritz sandwiched with macadamia praline cream, old-fashioned beignets, grapefruit cream tartelettes and mini savarins. Explore variations on some traditionally recognized American flavor combinations such as a pound cake with a twist including peanuts and jam, and Michigan sour cherry tea cakes. Revisit international, regional and classic recipes such as savory Provençal tea breads and Gâteau Basque.
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Master Pastry Chef Gilles Renusson has seen much success in this country and in France. Most recently, he was named one of the Top Ten Best Pastry Chefs for 2007 in the United States by Pastry Art & Design and Chocolatier magazines. A faculty member of Grand Rapids Community College since 1992 where he teaches advanced pastry classes, Chef Renusson also coaches the U.S. National Pastry Team for the International Culinary Olympics. The team took silver and gold at the competition in Germany. He has also coached the U.S. team for several years in the Coupe du Monde de la Pâtisserie in France.
Renusson earned his pastry apprenticeship diploma in Paris and his Master Pastry Chef diploma in Le Mans, France. He has worked at internationally renowned establishments including Maxim’s, Fauchon, Dalloyau Gavillon in Paris, and London’s Connaught Hotel. Prior to becoming Executive Pastry Chef at Grand Rapids Amway Grand Plaza Hotel, Renusson taught at Johnson and Wales University in Providence, Rhode Island. He has won numerous national and international culinary competitions and is active in many professional organizations. Chef Renusson also shares his expertise with some of America’s leading food scientists while researching and developing new products.
