The French Pastry School

Fundamentals of Artisan French Breads and Savory Treats

What could be better than serving your very own fresh-out-of-the-oven, steamy loaf of bread? World Baking Champion Pierre Zimmermann (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.

Date: 
Tue, 11/29/2011 to Thu, 12/01/2011

Fundamentals of Mini Pastries, Tarts, and Desserts

What better way to spend three days than learning hands-on how to make some of the most tantalizing traditional miniature French pastries? Chef Della Gossett, National Pastry Team Champion (bio) will guide you through making classic French pastries known as petits fours, tarts, and desserts. The first type of petits fours you will learn is secs, or dry, like Tuiles, that keep 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, 10/25/2011 to Thu, 10/27/2011

Fundamentals of French Cakes and Tarts

Learn to make Classic French Cakes and Tarts from French Pastry School instructor, Chef Dimitri Fayard, World Pastry Champion. He will teach you the basic French doughs such as pâte sable, pâte sucrée, and pâte brisée. In this three-day hands-on class, you will learn sponges such as biscuits, dacquoise, and pain de Gênes. From there you will create the foundations of French pastry including lemon tart, apple tart, chocolate tart, pithivier, raspberry mousse cake and chocolate hazelnut torte.

Date: 
Tue, 10/18/2011 to Thu, 10/20/2011

Elysia Root Cakes

David Burke's Primehouse

Fundamentals of All Things Chocolate

Explore the world of chocolate with Chef Kristen Ryan (bio) of The French Pastry School.  She 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! - chocolate macarons, and chocolate éclairs.

Date: 
Tue, 10/04/2011 to Thu, 10/06/2011

Fundamentals of Artisan French Breads and Savory Treats

What could be better than serving your very own fresh-out-of-the-oven, steamy loaf of bread? World Baking Champion Pierre Zimmermann (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.

Date: 
Tue, 09/06/2011 to Thu, 09/08/2011

Entremets and Petits Gâteaux

Join World Pastry Champion, Chef Dimitri Fayard (bio) in this four-day, hands-on class to explore the world of French entremets and petits gâteaux. Chef Fayard will guide you through making these classic recipes and show you how they can be modified for a more modern artistic creation, satisfying a wide variety of consumer demands. Learn some of Fayard's award-winning recipes that enabled his victory in the 2008 World Pastry Championship, where he also won Best Degustation (best overall taste).

Date: 
Mon, 08/29/2011 to Thu, 09/01/2011

Fundamentals of Macarons and Cookies from around the World

Have you ever tried to make the latest pastry sensation: a French macaron? It can be hard to get it just right - not too dry and not too moist. With Chef Scott Green (bio) of The French Pastry School you will create a delicious macaron that is light, crisp on the outside and just chewy enough on the inside. Make many different flavors and colors of the macaron cookie as well as fillings, such as buttercream, ganache, or jam. You will see why this delightful cookie is a classic as well as a modern pastry marvel!

Date: 
Tue, 08/23/2011 to Mon, 08/29/2011

Jams, Jellies, Marmalades, Chutneys, and Sweet & Sour Pickled Fruit and Vegetables

In this four-day, hands-on class, French Pastry School Instructor, Chef En-Ming Hsu (bio) will teach the concept of  preserving along with a variety of preserving techniques. Under Chef Hsu’s guidance, you will understand the difference between jams, jellies, conserves, marmalades, and chutneys. All recipes will feature fruits of the local summer harvest, showing you how to extend the season’s harvest through these preserving methods.

Date: 
Mon, 08/15/2011 to Thu, 08/18/2011

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