Macarons of All Types and their Display Showpieces - FULL
October 19 - 22, 2009 (7am - 3pm)
$1,200
Professional
Stéphane Glacier, M.O.F., World Pastry Champion, Visiting Chef
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New Addition! As an added value, New Addition! As an added value, this Professional Continuing Education Course at The French Pastry School will feature a Three Course Lunch. Click on the image to view the menu. * Three-course lunch is included in course fee. |
Master Pastry Chef, Stéphane Glacier, M.O.F. is a renowned pastry chef and consultant of pastry and confectionery arts. Chef Glacier has compiled a complete work of the traditional macaron. Macaroon Swoon, Glacier's newest book, includes seventy recipes exploring various possibilities for these classic desserts, which may look simple but are actually little wonders of traditional, precise, know-how and gourmandise. Culinary fashions may come and go, tastes may evolve, but macaroons remain a must!
In this four-day hands-on class, you will learn to make all kinds of macarons like th Dutch macaron, the Gerber macaron, the Nancy macaron and the Classic Parisien macaron. Learn to make macarons of all shapes and textures like smooth, cracked, flat and round. Create unique flavors and textures while gaining an in-depth comprehension of the preparation and baking process. You will understand why these tiny delicacies, in rainbow pastel shades, invariably provoke an irresistible desire to devour them! You will prepare frozen macaroons with lavender and green apple, and delight your guests with savory delicacies such as tomato and sweet basil, or even green cabbage.
This course is accredited by the American Culinary Federation (ACF) for 32 Continuing Education Hours (CEHs).
Glacier is a teacher and technical consultant to many French culinary schools, including Lenôtre in Paris. He is known for his technical skill in sugar, as showcased by being named European Champion of Sugar Art in 1997, and his ability to obtain an incredible satin finish. He received the prestigious Meilleur Ouvrier de France title in 2000. Glacier has written many books including Sucre d’Art: l’Envers du Décor (Sugar Art: Behind the Scenes). In his new book, Macaroon Swoon Stéphane Glacier presents seventy recipes, some traditional, others more contemporary, taking great care in making a success of each one. Throughout this book, you will discover classic macaroons as well as more original ones with exciting flavors such as olive oil, Matcha green tea or rose. Glacier was the coach to the 2006 French Team at the World Pastry Team Championship where they received the Gold Medal.
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Professional - denotes course is designed for professionals and Pastry Chefs |
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. A three-course family style lunch will be provided each day.
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