The French Pastry School

Fundamentals of Chocolate Candies

Explore the world of chocolate in this three-day hands-on class with Chef Bob Hartwig (bio) of The French Pastry School, as he shares with you the art and science of this delicious medium. You will learn to hand-temper chocolate—a necessary fundamental in making the perfect chocolate candies. Chef Hartwig will reveal the secrets behind producing smooth ganache fillings and shiny molded shells. Using some of the best dark, milk, and white chocolates, you will learn how to make a selection of delicious candies including casted, piped, and molded bon bons.

Date: 
Tue, 01/13/2009 to Thu, 01/15/2009

Fundamentals of Chocolate Candies

Explore the world of chocolate in this three-day hands-on class with Chef Bob Hartwig (bio) of The French Pastry School, as he shares with you the art and science of this delicious medium. You will learn to hand-temper chocolate—a necessary fundamental in making the perfect chocolate candies. Chef Hartwig will reveal the secrets behind producing smooth ganache fillings and shiny molded shells. Using some of the best dark, milk, and white chocolates, you will learn how to make a selection of delicious candies including casted, piped, and molded bon bons.

Date: 
Tue, 12/08/2009 to Thu, 12/10/2009

Advanced Viennoiseries and Breakfast Specialties

After six consecutive years teaching master classes at The French Pastry School, World Baking Champion Didier Rosada returns to teach Advanced Viennoiseries and Breakfast Specialties.  During this three-day hands-on class, a wide variety of Viennoiseries and breakfast pastries will be produced. From selecting the ingredients to decorating the baked products, the whole production process will be covered.

Date: 
Tue, 12/01/2009 to Thu, 12/03/2009

Candies, Cookies, and Cakes for the Holidays

The winter holiday season is the perfect time to bake your favorite recipes, and learn new ones, for gift giving and entertaining. In this new course with Chef Pierre Zimmermann you will create holiday breads, cookies, and cakes sure to impress your friends and family. Learn how to make gingerbread cookies, traditional stollen, hand decorated cookies, holiday jams made with dried fruit. More delicious recipes in this holiday variety include irresistible buche de Noël and homemade chocolate truffles. Happy holidays!

Date: 
Mon, 12/20/2010 to Wed, 12/22/2010

Chocolate Showpieces for Competition or Display

Stéphane Leroux, M.O.F., one of the world’s greatest chocolate masters, is returning to teach at The French Pastry School for the second time this year! In this four-day hands-on course, you will design, plan, and assemble a stunning chocolate showpiece to be used for competition or display. You will explore with Chef Leroux the rules of designing, template making, assembling, and decorating. He will share invaluable tips and tricks with you, how to troubleshoot, and use the latest techniques to create a dazzling chocolate showpiece.

Date: 
Sun, 12/12/2010 to Thu, 12/16/2010

Candies, Cookies, and Cakes for the Holidays

The winter holiday season is the perfect time to bake your favorite recipes, and learn new ones, for gift giving and entertaining. In this new course with Chef Mark Seaman, you will create candies, cookies, and cakes sure to impress your friends and family. Learn how to make traditional gingerbread cookies, hand-decorate cut-out cookies using embossed fondant, royal icing, and stencils, and make handmade cranberry chutney.

Date: 
Tue, 12/07/2010 to Thu, 12/09/2010

Candies, Cookies, and Cakes for the Holidays

The winter holiday season is the perfect time to bake your favorite recipes, and learn new ones, for gift giving and entertaining. In this new course with Chef Pierre Zimmermann you will create holiday breads, cookies, and cakes sure to impress your friends and family. Learn how to make gingerbread cookies, traditional stollen, hand decorated cookies, holiday jams made with dried fruit. More delicious recipes in this holiday variety include irresistible buche de Noël and homemade chocolate truffles. Happy holidays!

Date: 
Tue, 11/30/2010 to Thu, 12/02/2010

Artisan and Traditional Breads

After seven consecutive years teaching master classes at The French Pastry School, World Baking Champion Didier Rosada returns to teach Artisan and Traditional Breads. During this three-day hands-on class, you will produce a variety of artisan breads using baking processes specifically developed to optimize flavors. From the classic baguettes mixed with a conventional short mix process to the more complex pain de Lodeve, a selection of traditional bread from all over Europe will be made.

Date: 
Tue, 10/19/2010 to Thu, 10/21/2010

Fundamentals of French 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, 08/03/2010 to Thu, 08/05/2010

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, 07/05/2010 to Fri, 07/09/2010

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