The French Pastry School

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: 
Fri, 05/06/2011 to Mon, 05/09/2011

Fundamentals of French Cakes

Learn to make Classic French cakes from French Pastry School instructors, Chef Dimitri Fayard, World Pastry Champion and Chef Joshua Johnson. In this three-day hands-on class, they will teach you the basic French sponges such as biscuits, dacquoise, and pain de Gênes, and what makes these each distinct. You'll create meringue and nut-meringue-based biscuits discovering the delicious varieties of cake layers called Succès, Japonais, and Progrès.

Date: 
Wed, 06/01/2011 to Fri, 06/03/2011

Fundamentals of Dinner Party Desserts

In this three-day, hands-on class Chef Joshua Johnson (bio) of The French Pastry School will teach you how to create tantalizing dinner party desserts - just like you'd have in a fancy restaurant! The recipes in this course will take advantage of the freshest and highest quality ingredients. Throughout the three days, the class will highlight the basics of creating French plated desserts including ice creams and sorbets! Ever wonder how the professionals do it? Learn how to make restaurant-style desserts in your home kitchen.

Date: 
Tue, 05/24/2011 to Thu, 05/26/2011

Pâtisserie of Leonardo Di Carlo

Join World Pastry Champion, Leonardo Di Carlo in this new, four-day, hands-on class at The French Pastry School, to learn the specialties of this internationally renowned master. With Chef DiCarlo, you will learn how to make his fine Italian gelati, a variety of cakes including petits gateaux and pound cakes, tarts, and cookies. The course will culminate in a grand buffet, and your beautiful creations will be yours to take home. Enhance your skills and offerings at your own business with the recipes, techniques, and knowledge of Chef Di Carlo.

Date: 
Mon, 05/23/2011 to Thu, 05/26/2011

Fundamentals of Cake Decoration and Airbrushing

Are you ready to begin your cake decorating education? This three-day hands-on class is a beginner's guide to creating wedding and special event cakes using gumpaste, rolled fondant, royal icing techniques, as well as airbrushing techniques with The French Pastry School's Chef Instructors, Kristen Ryan (bio) and Scott Green (bio). They will guide you through creating an artfully arrange posy of gumpaste flowers to decorate a small cake covered in rolled fondant, and adding beautiful finishng touches with airbrushing.

Date: 
Tue, 05/17/2011 to Thu, 05/19/2011

Festival of Macarons

Master Pastry Chef, Stéphane Glacier, M.O.F. is a world-renowned pastry chef entrepreneur and consultant of pastry and confectionery arts. Chef Glacier has compiled a complete work of the traditional macaron. Macaroon Swoon, one of Glacier's many books, includes seventy recipes exploring various possibilities for these classic desserts, which may look simple but are actually little wonders of traditional and precise gourmet treats. Culinary fashions may come and go, tastes may evolve, but macarons remain a must.

Date: 
Tue, 05/10/2011 to Thu, 05/12/2011

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 fourth time. 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: 
Mon, 05/02/2011 to Thu, 05/05/2011

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, 04/26/2011 to Thu, 04/28/2011

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, 03/29/2011 to Thu, 03/31/2011

Fundamentals of Pound Cakes, Coffee Cakes, Scones and French Cookies

 

Date: 
Tue, 03/08/2011 to Thu, 03/10/2011

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