Introduction to Pastry –
Petits Fours and Breakfast Pastries

January 27 (4pm – 9pm) & January 28 (8am-5pm)
$495

Bob Hartwig

Have you ever wanted to make a croissant? Make a selection of perfect petits fours to serve after a dinner party? Join the newest chef instructor at The French Pastry School, Bob Hartwig, as he takes you through the fundamentals of these classic French pastries. He will introduce you to making laminated doughs, and you will go on to make croissants and danishes. You will learn to make traditional petits fours including éclairs, madeleines, macarons, coconut rochers, blueberry tartlets, opera cake, espresso tarts, and almond financiers.

Before joining the instruction team, in 2006, Chef Bob Hartwig was the Senior Pastry
Chef at the Chicago Marriott Downtown. He has also worked at pastry kitchens
including Mango, Grapes, and Rhapsody.