The French Pastry School

Fundamentals of Breads

What could be better than serving your very own fresh-out-of-the-oven, steamy loaf of bread?  Jonathan Dendauw (bio), Chef Instructor with The French Pastry School, will teach you to do just that in this three-day hands-on class making traditional, artisanal French breads.  In this class you will learn how to make a variety of breads from the classic French baguette to the rustic farmer’s bread.

Date: 
Tue, 07/07/2009 to Thu, 07/09/2009

Pastry Camp

For students 15 and up and adults of all ages, this is your chance to explore the world of French pastries! During this week-long, hands-on session of Pastry Camp, you will create many classic French recipes including breads, cakes, tarts, ice creams and sorbets, petits fours and much more. Start your pastry education as many of our graduates from the full-time L’Art de la Pâtisserie program have – by taking Pastry Camp!

 

Date: 
Mon, 07/06/2009 to Fri, 07/10/2009

Pastry Camp

For students 15 and up and adults of all ages, this is your chance to explore the world of French pastries! During this week-long, hands-on session of Pastry Camp, you will create many classic French recipes including breads, cakes, tarts, ice creams and sorbets, petits fours and much more. Start your pastry education as many of our graduates from the full-time L’Art de la Pâtisserie program have – by taking Pastry Camp!

Date: 
Mon, 06/29/2009 to Fri, 07/03/2009

Pastry Camp - All Chocolate

For students 15 and up and adults of all ages, this is your chance to explore the world of chocolate French pastries! During this week-long hands-on session of Chocolate Pastry Camp, you will create classic French recipes like chocolate croissants, chocolate brioche, cakes and tarts, plated desserts, chocolate candies, and sugar candies, all made with the best milk, white, and dark chocolate. Chef John Kraus (bio) will guide you through the fundamentals of each of these areas of pastries.

Date: 
Mon, 06/29/2009 to Fri, 07/03/2009

The Art of Pre-Desserts and Plated Desserts, Summer Collection

Join Chef En-Ming Hsu (bio), Pastry Chef Instructor at The French Pastry School and Pastry World Champion, for a three-day hands-on class on pre-desserts and plated desserts. The recipes in this course will take advantage of fresh, local ingredients found at farmers markets. Some of the seasonal recipes you will prepare include Rosemary Glazed Figs with Homemade Fromage Blanc, Lavender-scented Red Haven Peaches with Wildflower Honey Frozen Soufflé.

Date: 
Mon, 06/08/2009 to Wed, 06/10/2009

Breads with Whole Grains and Specialty Flours

Master Baker, and Bakery Director at King Arthur Flour, Jeffrey Hamelman returns to The French Pastry School to teach artisan breads using specialty flours and whole grains. During this three-day hands-on baking course, you will make flax seed rye bread, honey spelt bread, carrot and walnut bread, brioche using whole wheat flour, plus several other classic breads including a few breakfast pastries to round out your spectacular baked buffet.

Date: 
Tue, 06/02/2009 to Thu, 06/04/2009

The Art of Modern Cakes and Tarts

The French Pastry School is proud to welcome back Master Pastry Chef and Chocolatier, Thierry Mulhaupt for this four-day, hands-on class on “The Art of Modern Cakes and Tarts” where you will create a variety of entremets, gâteaux de voyage (pound cakes), pain d’épices, and unique and innovative tartes folles such as a pistachio-cream tart with fresh strawberries and olive oil, or a chocolate-raspberry tarte with balsamic vinegar. Just as important as the realization of your buffet is the tasting of your creations.

Date: 
Mon, 05/11/2009 to Thu, 05/14/2009

Fundamentals of All Things Chocolate

Explore the world of chocolate with Chef John Kraus (bio) of The French Pastry School.  He will share the secret of working with chocolate in different kinds of recipes in this three-day hands-on class.  Using some of the best white, milk and dark chocolates available, you will learn how to make a selection of cocoa products including petits fours and cookies such as chocolate financiers - our version of a brownie! - and chocolate macarons.

Date: 
Tue, 04/28/2009 to Thu, 04/30/2009

Fundamentals of Assorted Petits Fours

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.

Date: 
Tue, 04/21/2009 to Thu, 04/23/2009

Contemporary Wedding Cake Decorating Techniques with Rolled Fondant and Gumpaste

This course is accredited by the American Culinary Federation (ACF) for 21 Continuing Education Hours (CEHs).

Date: 
Wed, 04/15/2009 to Fri, 04/17/2009

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