The French Pastry School

Jams, Jellies, Marmalades, Chutneys, and Sweet & Sour Pickled Fruit and Vegetables

Date: 
Mon, 08/20/2012 to Thu, 08/23/2012

In this four-day, hands-on class, French Pastry School Instructor, Chef En-Ming Hsu (bio) will teach the age old practice of preserving along with a variety of techniques and recipes that will keep your winter fresh and interesting. Under Chef Hsu’s guidance, you will understand the difference between jams, jellies, conserves, marmalades, and chutneys. All recipes will feature fruits and vegetables of our local summer harvest, showing you how to extend the season’s bounty all throughout the year.

$1,260.00
Date span: 
Mon, 08/20/2012 to Thu, 08/23/2012

Fundamentals of French Cakes and Tarts

Date: 
Tue, 08/14/2012 to Thu, 08/16/2012

Learn to make Classic French cakes from French Pastry School instructor, Chef Joshua Johnson, 2011 National Pastry Champion (bio). 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.

$575.00
Date span: 
Tue, 08/14/2012 to Thu, 08/16/2012

Fundamentals of All Things Chocolate

Date: 
Tue, 08/07/2012 to Thu, 08/09/2012

If you’re like us, you never get tired of chocolate and we think that’s a good thing!  Join Chef Della Gossett (bio) of The French Pastry School as they introduce you to chocolate’s endless possibilities in this three-day, hands-on course—from candies to bread, you’ll be amazed by how versatile this thrilling ingredient can be.

$575.00
Date span: 
Tue, 08/07/2012 to Thu, 08/09/2012

Pâtisserie of Leonardo Di Carlo

Date: 
Mon, 07/23/2012 to Thu, 07/26/2012

The French Pastry School is thrilled to have World Pastry Champion, Leonardo Di Carlo join us for the second time to teach his unique style of patisserie to students of this four-day, hands-on course.  Along with his signature tarts, cookies and pound cakes, Chef DiCarlo will turn his focus to Italian gelati.  After teaching you to make use of several flavors and bases, including pistachio, mascarpone, chocolate and various fruits, Chef DiCarlo’s grand buffet at the end of the course will make you feel like you’re in a gelateria in Rome.  You’ll be able to bring back these te

$1,260.00
Date span: 
Mon, 07/23/2012 to Thu, 07/26/2012

Fundamentals of Macarons and Cookies from around the World

Date: 
Tue, 07/10/2012 to Thu, 07/12/2012

Have you ever tried to make the latest pastry sensation, the French macaron?  These delicate petits fours have been around for ages but can be hard to make just right—they need the perfect balance of crisp and chewy, the right ratio of filling and, of course, the elusive “foot,” the signature crinkly base of the cookie that forms as a result of proper mixing and baking.   Let Chef Dimitri Fayard (bio) of The French Pastry School teach you how to make this and other international cookies right the first time in this three-day, hands-on course.

$575.00
Date span: 
Tue, 07/10/2012 to Thu, 07/12/2012

Fundamentals of Jams, Jellies, Marmalades, Chutneys and Pickling

Date: 
Tue, 06/26/2012 to Thu, 06/28/2012

Using a selection of fresh organic fruits from a local farmers market, learn to make a selection of classic jams, jellies, marmalades, and sweet and sour chutneys made with pickled fruits and vegetables. In this three-day hands-on class with Chef Instructor Della Gossett (bio), you will create an array of mouth-watering lemon, strawberry mint, and chocolate raspberry jams,  as well as lemon jelly, and orange marmalade.

$575.00
Date span: 
Tue, 06/26/2012 to Thu, 06/28/2012

Pastry Camp

Date: 
Mon, 06/25/2012 to Fri, 06/29/2012

Whether you’re fifteen or fifty-five, make your summer camp experience count with this five-day, hands-on Pastry Camp.   This is your chance to explore all that the world of French Pastries has to offer: from cakes and tarts, to breads and ice creams, Chef Scott Green (bio) will guide you through the fundamentals of classic pastry products so you can recreate them at home.

$995.00
Date span: 
Mon, 06/25/2012 to Fri, 06/29/2012

Pastry Camp - All Chocolate

Date: 
Mon, 06/25/2012 to Fri, 06/29/2012

Whether you’re fifteen or fifty-five, make your summer camp experience count with this five-day, hands-on Pastry Camp. This is your chance to explore all that the world of French Pastries has to offer with a chocolate spin: from cakes and tarts, to breads and ice creams, Chef Dimitri Fayard (bio) will guide you through the fundamentals of classic pastry products so you can recreate them at home.

$995.00
Date span: 
Mon, 06/25/2012 to Fri, 06/29/2012

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

Date: 
Tue, 06/19/2012 to Thu, 06/21/2012

There’s something so satisfying about serving homemade, fresh-out-of the-oven pound cakes, coffee cakes, scones and cookies to your family and friends!  Chef Kristen Ryan (bio) will help you explore the world of sweet French breads and pastries by teaching you the foundations you need in this three-day hands-on class! In this class you will learn how to make a variety of these classic cakes perfect for breakfast and tea parties, brioche, the Berliner Beignet, lemon pound cake, blueberry muffins with a streusel topping, and, of course, chocolate cake!

$575.00
Date span: 
Tue, 06/19/2012 to Thu, 06/21/2012

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