Fundamentals of Assorted Petits Fours
Jan 19 - 21, 2010 (4pm - 9pm)
$525
Food Enthusiast
Laura Ragano, The French Pastry School Faculty, Pastry Chef
Kristen Ryan, The French Pastry School Faculty, Pastry Chef
What better way to spend three days than learning hands-on how to make some of the most tantalizing traditional French pastries? Chefs Laura Ragano (bio) and Kristen Ryan (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 Ryan you will create a delicious macaron that is light, crisp on the outside and just chewy enough on the inside. Ryan spent several months in France working with celebrity Chef Pierre Hermé, learning how to perfect the artistry of making a macaron. Learn to make the coconut rocher as well, a version of the American macaroon. Chefs Ragano and Ryan 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 Instructors of The French Pastry School, Laura Ragano and Kristen Ryan, as they take 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!
Start your pastry education as many of our graduates from the full-time L’Art de la Pâtisserie program have – by taking Fundamentals of Assorted Petits Fours!
This course is accredited by the American Culinary Federation (ACF) for 15 Continuing Education Hours (CEHs).
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Chef Laura Ragano (bio) joined the Chef Instructor team in 2005. After earning her Bachelor’s degree, completing culinary school, and working in the pastry industry, Ragano graduated with honors from the L’Art de la Pâtisserie program of The French Pastry School. Known for having a calm demeanor, Ragano inspires her students with her attention to detail and her team-focused attitude. Leading the school’s wedding cake and gum paste portion of the 24-week program, Laura continues to demonstrate her passion for the pastry arts. Ragano also coordinates the Intern program at the school and oversees much of the kitchen management. She is an active member of the American Culinary Federation. She is also a member of the International Cake Exploration Societé which promotes the art of cake decorating nationally and internationally. Ragano has been mentored by Nicholas Lodge, an internationally renowned master in the cake field.
Kristen Ryan (bio) began working as the Kitchen Assistant Coordinator in April, 2009 at The French Pastry School at City Colleges of Chicago. Previously, Kristen worked at NoMi, a three-and-a-half star restaurant in Chicago in the pastry department. She is a graduate of The French Pastry School's L'Art de la Pâtisserie program with honors, in 2006. Following graduation, she stayed at The French Pastry School for one year to work as the school's Lead Assistant. In 2008, Kristen traveled to France to work with three of the world’s top pastry chefs. Pierre Hermé, called "The King of Modern Pâtisserie" taught her the art of macaron making; Pierre Zimmermann, World Champion in Baking in 1996 and 2009, shared with her his passion for artisan bread making; and Thierry Mulhaupt, named best pastry chef in France in 1996, trained her on the skill of making high quality pastries. Kristen assists in managing the school's interns, and a wide variety of kitchen responsibilities and pastry production.
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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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