The French Pastry School

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 session of Pastry Camp with some NEW recipes, you will create breads, petits fours, plated desserts, chocolate candies, sugar candies, cakes and tarts. Chef Laura Ragano (bio) will guide you through the fundamentals of each of these areas of pastries. If you are looking for the best instruction, the best recipes, and the best learning environment to gain knowledge in French pastries, you have found the place.

Date: 
Mon, 07/07/2008 to Fri, 07/11/2008

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 session of Pastry Camp with some NEW recipes, you will create breads, petits fours, plated desserts, chocolate candies, sugar candies, cakes and tarts. Chef Laura Ragano (bio) will guide you through the fundamentals of each of these areas of pastries. If you are looking for the best instruction, the best recipes, and the best learning environment to gain knowledge in French pastries, you have found the place.

Date: 
Mon, 06/23/2008 to Fri, 06/27/2008

Sugar Showpieces for Buffet and Confectioneries

Learn the fine detail and techniques behind pulling, casting and blowing sugar from world-renowned master, Chef Stéphane Glacier, M.O.F who joins The French Pastry School in his fourth year teaching.  You will be taught the science behind the preparation of sugar as a medium for each technique. Chef Glacier will show you how to conceive and execute an artistic showpiece for competition or display while mastering a range of different types of exquisite pulled sugar flowers, pulled ribbons, and create a variety of animals from blown sugar.

Date: 
Tue, 06/10/2008 to Thu, 06/12/2008

All About Ice Creams, Sorbets and Frozen Ice Cream Cakes

Learn from acclaimed culinary professor and Meilleur Ouvrier de France, Gérard Taurin in this brand new class as he guides you through the intricate science of ice cream and sorbets. He will help you understand technology, application, and techniques in troubleshooting. With Chef Taurin, who joins us in his first year teaching at The French Pastry School, you will create a variety of traditional mixes as well as non-traditional (including some surprising flavors like a spicy wasabi, black truffle, Dijon mustard, and floral aromas).

Date: 
Tue, 06/03/2008 to Thu, 06/05/2008

La French Pâtisserie de Thierry Mulhaupt

The French Pastry School is proud to welcome Master Pastry Chef and Chocolatier, Thierry Mulhaupt for this new three-day, hands-on class on “La Pâtisserie de Thierry Mulhaupt” where you will create a variety of entremets, gâteaux de voyage, 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, when each one will be coupled with an appropriate wine.

Date: 
Tue, 05/27/2008 to Thu, 05/29/2008

Introduction to Cakes and Tarts

Learn to make Classic French Cakes and Tarts from French Pastry School instructor, Chef Bob Hartwig (bio).  He will teach you the basic French doughs such as pâte sable, pâte sucrée, and pâte brisée.

Date: 
Tue, 04/29/2008 to Thu, 05/01/2008

Introduction to Chocolate Candies

Explore the world of chocolate with Chef Bob Hartwig (bio), of The French Pastry School, as he shares with you the science of chocolate. You will learn to hand temper chocolate—a necessary fundamental in making the perfect candies. Chef Hartwig will reveal the secrets behind producing smooth ganache fillings and shiny chocolate shells.

Date: 
Tue, 04/22/2008 to Thu, 04/24/2008

All Things Chocolate

During this class, Chef Sébastien Canonne, M.O.F. (bio) will teach you to use and understand chocolate in many different areas of pastry. He will begin with the fundamentals of working with different chocolates. You’ll move on to learn his best recipes and techniques, as well as his latest creations using selected chocolates in plated desserts, chocolate candies, confectioneries, petits fours, ice creams, sorbets, cakes, and tarts. Emphasis will be placed on balance in your chocolate creations, where the complexity of tastes, textures, and presentation will all be in harmony.

Date: 
Tue, 04/15/2008 to Fri, 04/18/2008

Wedding Cake Decorating Techniques with Rolled Fondant and Gumpaste

Chef Nicholas Lodge has been sharing his passion and expertise for many years at The French Pastry School.

Date: 
Wed, 04/02/2008 to Fri, 04/04/2008

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 session of Pastry Camp with some NEW recipes, you will create breads, petits fours, plated desserts, chocolate candies, sugar candies, cakes and tarts. Chef Laura Ragano (bio) will guide you through the fundamentals of each of these areas of pastries. If you are looking for the best instruction, the best recipes, and the best learning environment to gain knowledge in French pastries, you have found the place.

Date: 
Mon, 03/24/2008 to Fri, 03/28/2008

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