The French Pastry School

The Art of Artisan Chocolate Candies

Date: 
Mon, 03/12/2012 to Thu, 03/15/2012

The French Pastry School is proud to welcome back Master Pastry Chef and Chocolatier, Thierry Mulhaupt for this four-day, hands-on class on Artisan Chocolate Candies.  Drawing from his many years as owner and creative force behind his Chocolaterie in Strasbourg, Chef Mulhaupt will present a variety of chocolate candy techniques in this class along with his approach to marketing them.

$1,260.00
Date span: 
Mon, 03/12/2012 to Thu, 03/15/2012

Fundamentals of Artisan French Breads and Savory Treats

Date: 
Tue, 03/06/2012 to Thu, 03/08/2012

What could be better than a loaf of crusty French bread pulled straight from the oven?  Let World Baking Champion Pierre Zimmermann (bio), Chef Instructor at The French Pastry School teach you how to make your own artisanal bread in this three-day hands-on class.  Along with the classic baguette, you will create a variety of hand-crafted loaves including Rustic Farmer’s Bread, Alsatian Beer Bread, Multi-Grain Bread and more.   Chef Zimmermann will teach you how to turn basic ingredients into exciting treats with his savory applications: perfect for passed hors d’oeuvres,

$575.00
Date span: 
Tue, 03/06/2012 to Thu, 03/08/2012

Chocolate Showpieces for Competition or Display

Date: 
Mon, 02/06/2012 to Thu, 02/09/2012

Stéphane Leroux, M.O.F., one of the world’s greatest chocolate masters, is returning to The French Pastry School to teach this Chocolate Showpiece course for the fourth time.  In this four-day, hands-on course, Chef Leroux will guide you through two new showpieces of his design.  He will teach you the elements you need to know to design, plan and assemble a stunning showpiece of your own for competition and display.  Through the use of template making, casting, sculpting, assembling and decorating, you will be able to add your own flair to the chocolate showpiece you create a

$1,260.00
Date span: 
Mon, 02/06/2012 to Thu, 02/09/2012

Fundamentals of Traditional French Tarts

Date: 
Tue, 01/31/2012 to Thu, 02/02/2012

Learning to perfect a few fundamental recipes will allow you to enter the endlessly creative world of classic French tarts.  French Pastry School instructor, Chef Della Gossett, National Pastry Team Champion (bio) will introduce you to the building blocks of a beautiful tart in this three day, hands on course.  You’ll make French doughs such as pate sable, pate sucree, and pate brisee, then fill them with a myriad of flavors.

$575.00
Date span: 
Tue, 01/31/2012 to Thu, 02/02/2012

Sculpted Cake and Topsy Turvy Cakes

Date: 
Tue, 01/24/2012 to Thu, 01/26/2012

We are thrilled to have L’Art de la Pâtisserie Alumnus, Chef Courtney Clark of Cake Nouveau, returning to our kitchens to teach a three-day, hands on course on sculpted cakes.  Chef Clark’s signature cake-carving and fondant modeling methods will be the highlight of the class in which each student will create two finished showpiece projects and a whimsical topsy turvy cake.  Many techniques will be taught in the class, including stable internal structure systems, cake construction and carving methods, covering irregularly shaped cakes in fondant, fondant modeling, sculpting and pa

$975.00
Date span: 
Tue, 01/24/2012 to Thu, 01/26/2012

Entremets and Petits Gâteaux

Date: 
Tue, 01/17/2012 to Fri, 01/20/2012

Join Chef Franck Michel, M.O.F. in this four-day, hands-on class to exploring the world of French entremets and petits gâteaux. Chef Michel will guide you through making these classic recipes and show you how they can be presented using modern techniques, satisfying a wide variety of consumer demands. You will learn the secrets behind some of Michel's award-winning recipes.

Franck Michel, M.O.F., Entremets and Petits Gateaux

$1,260.00
Date span: 
Tue, 01/17/2012 to Fri, 01/20/2012

Chocolate Candies and Sugar Confections

Date: 
Mon, 01/09/2012 to Thu, 01/12/2012

In this new four-day hands on course for professionals, explore the world of chocolate and sugar confectionary with master pastry chef and chocolatier, Jean-Marie Auboine, teaching for the first time at The French Pastry School.Students in this class will explore a range of Chef Auboine’s signature recipes including nougat, various chocolate tablettes, several kinds of caramel, multi-layered guimauve, and dipped and molded chocolate candies.

Jean-Marie Auboine, Chocolate Candies and Confectionaries

$1,260.00
Date span: 
Mon, 01/09/2012 to Thu, 01/12/2012

Art of Pastillage, Pulled, Blown and Casted Sugar Showpieces

Date: 
Mon, 12/05/2011 to Thu, 12/08/2011

One of the world’s greatest masters in both chocolate and sugar, Stéphane Leroux, M.O.F., is returning to teach at The French Pastry School for his fifth class, this time focusing on the art of sugar! In this four-day hands-on course, you will design, plan, and assemble a stunning sugar showpiece to be used for competition or display.

$1,200.00
Date span: 
Mon, 12/05/2011 to Thu, 12/08/2011

Fundamentals of Artisan French Breads and Savory Treats

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

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.

$525.00
Date span: 
Tue, 11/29/2011 to Thu, 12/01/2011

Candies, Cookies, and Cakes for the Holidays

Date: 
Tue, 11/08/2011 to Thu, 11/10/2011

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.

$525.00
Date span: 
Tue, 11/08/2011 to Thu, 11/10/2011

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