Fundamentals of Assorted Petits Fours
April 21 - 23, 2009 (4pm - 9pm)
$525
Food Enthusiast
John Kraus, The French Pastry School Faculty, Chef de Cuisine
What better way to spend three days than learning hands-on how to make some of the most tantalizing traditional French pastries? Chef John Kraus (bio) will guide you through making the three types of classic French Petits Fours: the first type is secs, or dry, like Tuiles. This type of petits fours keeps for four to five days. The second type is moelleux, or moist. This includes the cupcake-like Financier (an amazing brown-butter almond cake) and Madeleine which keep for two to three days. The third type is frais, or fresh, such as the fresh fruit tartlet or chocolate-espresso tart, to be consumed the same day it is prepared.
Have you ever tried to make a French macaron? It can be hard to get it just right – not too dry and not too moist. With Chef Kraus you will create a delicious macaron that is light, crisp on the outside and just chewy enough on the inside. Learn to make the coconut rocher as well, a version of the American macaroon. Chef Kraus will also teach you how to make the classic éclair, as well as several types of doughs, like pâte brisée (pie dough) and pâte sucrée (sweet dough) which can be used in many different types of cakes and tarts.
Join Chef Instructor of The French Pastry School, John Kraus, as he takes you through the fundamentals of producing traditional French petits fours. At the conclusion of the class, there will be a tasting of all the items produced as well as a grand buffet. All your delicious petits fours will be packed up for you to take home and enjoy. So throw away that box mix and come learn to make these classic recipes from scratch!
This course is accredited by the American Culinary Federation (ACF) for 15 Continuing Education Hours (CEHs).
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Chef John Kraus (bio) is the Chef de Cuisine and Pastry Chef Instructor for the L’Art de la Pâtisserie program of The French Pastry School. Known for his discipline in the craft and devotion to passing his knowledge on to his students, Kraus was named the Patisfrance Pastry Chef of the Year in 2002, and in the same year, the National Dessert Champion. At the 2004 Food Network’s Chocolate Challenge in Atlantic City, New Jersey, Chef John Kraus was declared the winner with his sculpture titled “Love Takes Flight”. His dramatic chocolate sculpture showcased his unique artistic skills and demonstrated a sound knowledge of chocolate. He was named one of the Top Ten Pastry Chefs in the United States by Pastry Art & Design magazine in 2005 and 2006.
Full Bio & Photo
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Food Enthusiast - denotes course is suited for the food enthusiast. |
All tools, equipment and ingredients will be provided for each student. The French Pastry School has a strict dress code. Students are required to wear long black or khaki colored pants, kitchen-safe shoes (closed toe, skid proof, made from a hard protective leather material), and a chef’s jacket. Students may purchase a chef’s jacket from the school at www.frenchpastryschool.com/chef_jacket.html. Chef jackets will be shipped within 2 business days of receiving payment. Special orders will take up to 6 weeks. Everyone will receive an apron and a hat to keep.
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