The French Pastry School

Fine Chocolate Candies II

In this more advanced level class and continuation of Fine Chocolate Candies I, Master Chocolatier, Jean-Pierre Wybauw will teach you the art of fine chocolate candies in this professional-level, hands-on course. In this three-day hands-on course, you will learn complex techniques of shelf-life extension, including bonbons made with fresh cream and butter without using preservatives. You will also learn recipe elaboration, and problem solving (like how to reverse a split ganache and prevent the drying out of fillings).

Thu, 03/17/2011 to Sat, 03/19/2011

Fine Chocolate Candies I

Join Master Chocolatier, Jean-Pierre Wybauw, who has been sharing his passion and expertise at The French Pastry School for seven years, in this professional-level, hands-on course to learn the art of classic fine chocolate candies. In this three-day hands-on course, you will review the theory of tempering and cooling, storage, and general problem solving (including how to prevent blooming). You will create an array of fine chocolates including molded, hand-dipped, enrobed, and piped chocolates. You will make different fillings, and a wide variety of ganaches,.

Mon, 03/14/2011 to Wed, 03/16/2011

Bronwen Weber's Incredible Sculpted Cakes

We are honored to have Chef Bronwen Weber return to The French Pastry School teaching new cake sculptures. Bronwen Weber’s signature cake carving and fondant modeling methods will be the highlight of this three-day hands-on class. Each student will create two finished showpiece projects: a hippopotamus and a sculpted face. Many techniques will be taught in this class, including stable internal structure systems, cake construction and carving methods, covering irregularly shaped cakes in fondant, fondant modeling, chocolate modeling, sculpting, and painting and airbrush techniques.

Mon, 01/17/2011 to Wed, 01/19/2011

Marla's Sweet Bites


Sugar Confectioneries, Chocolate Candies, and Panning Techniques

In this new four-day hands-on class for professionals, explore the world of chocolate and sugar confectionery with master pastry chef and master chocolatier, Régis Bouet, teaching for the first time at The French Pastry School. Students in this class will explore a wide range of recipes with Chef Bouet, including a variety of sugar confections such as nougat, three-layered gummies made with agar-agar, gelatin, or Arabic gum, raspberry caramels, tomato or apple tatin pâte de fruits and more.

Mon, 01/10/2011 to Thu, 01/13/2011

Candies, Cookies, and Cakes for the Holidays

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 Mark Seaman (bio), you will create candies, cookies, and cakes sure to impress your friends and family. Learn how to make traditional gingerbread cookies, hand-decorate cut-out cookies using embossed fondant, royal icing, and stencils, and make handmade cranberry chutney.

Mon, 12/12/2011 to Fri, 12/14/2012

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.

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.

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.

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


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