The French Pastry School

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

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, 02/08/2011 to Thu, 02/10/2011

Revolution Brewing

Advanced Artisan French Breads and Viennoiseries

During this four-day hands-on class, Master Baker and World Champion Chef Pierre Zimmermann (bio) will share with you the fundamentals of the art of French breakfast pastries (Viennoiseries).  You will learn technology and roles of ingredients in mixing, shaping, proofing and baking.  Organizing your time is key when it comes to the different methods of fermentation, refrigeration and freezing.  Chef Zimmermann will teach you these techniques and others which have helped him run a successful shop in Alsace, France for many years.

Date: 
Mon, 01/31/2011 to Tue, 02/01/2011

Fundamentals of Traditional French Tarts

Learn to make classic French tarts from French Pastry School instructor, Chef Pierre Zimmermann (bio). 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 create the foundations of French pastry including a lemon tart, chocolate tart, grapefruit/pistachio tart, tarte tatin, almond pear tart, and more! The techniques you will learn apply to all the recipes you make in class as well as many other areas of pastry production.

Date: 
Tue, 01/25/2011 to Thu, 01/27/2011

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