Introduction to Pastry –
Petits Fours and Breakfast Pastries
FULL
October 9 - 11, 2007 (4pm – 9pm)
$495
Sebastien Thieffine
Have you ever wanted to make a croissant? Make a selection of perfect petits fours to serve after a dinner party? Join chef instructor at The French Pastry School, Sebastien Thieffine , 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.
Chef Sebastien Thieffine, pastry chef/instructor at The French Pastry School is devoted to the pastry arts, and is known as curious and dedicated. Thieffine has appeared on numerous local and national publications and also on The Food Network’s “Follow that Food” and most recently won the bronze medal and the best pastry degustation at the 2004 National Bread & Pastry Team Championship.
Denotes classes suited not only for the professional, but for the food enthusiast.
