The French Pastry School

Advanced Chocolate Candies

If you are planning on competing, this class with Chef Sebastien Canonne, M.O.F. is a necessity when it comes to chocolate candies.  In this advanced class you will learn how to compose a chocolate candy with a complexity of textures and flavor profiles.  You will start by making confectionary bases including several pralinés, marzipan, nougatines, caramelized nuts and candied fruits just to name a few.  Once you have mastered this component, Chef Canonne will share with you his award winning chocolate candies. 

Date: 
Tue, 06/19/2007 to Thu, 06/21/2007

Ice Creams, Sorbets and Gelatos

Chef Emmanuel Ryon, M.O.F. is known for teaching new methods and flavors for making ice creams, sorbets and gelatos.  The next phase of this class will be applying what you have learned to create and build an ice cream cake.  An added bonus to this class will be Ryon’s expertise in opening a gelato or an ice cream business.  He will share with you what he has learned by opening his own shop in Moscow and how having the essential equipment necessary including Carpigiani and Irinox makes the world of difference.

Date: 
Tue, 06/12/2007 to Thu, 06/14/2007

Artisan Chocolate Candies

The French Pastry School is coming to Culinary Academy of Austin  in Austin, Texas featuring Chef Jacquy Pfeiffer on June 11 - 13. This 3-day hands on class will highlight  Artisan Chocolate Candies.

Date: 
Mon, 06/11/2007 to Wed, 06/13/2007

Introduction to All Things Chocolate

Explore the world of chocolate with French Pastry School instructor, Chef Bob Hartwig, as he shares with you the science of chocolate.  He will teach you the secret of correctly working with and using chocolate.  Using some of the best white, milk and dark chocolates, you will learn how to make a selection of cocoa products including petits fours and cookies such as Madeleines, financiers and macaroons.

Date: 
Tue, 06/05/2007 to Thu, 06/07/2007

Advanced Chocolate Candies and Candy Bars

Being named “Master Pastry Chef, Chocolatier” in 2003, was a huge accomplishment for Chef Franck Kestener, M.O.F.  In this class you will learn Advanced chocolate candies, and candy bars. Kestener will teach the art of making ganaches and chocolate filling sous vide.

Date: 
Tue, 05/29/2007 to Wed, 05/30/2007

Introduction to Pastry – Petits Fours

 What better way to spend three days than learning how to make some of the most tantalizing French Pastries, éclairs and moist madeleines.  Join chef instructor of The French Pastry School, Bob Hartwig, as he takes you through the fundamentals in producing traditional French petits fours.  Chef Hartwig will share his expertise in making macarons and coconut rochers just to name a few.  Along with the products mentioned you will learn how to perfect blueberry tartlets, opera cake, espresso tarts, miniature carrot cake and almond financi

Date: 
Tue, 05/22/2007 to Thu, 05/24/2007

Plated Desserts and Artisan Chocolate Candies

The French Pastry School is coming to Delgado Community College in New Orleans, LA featuring Chef Jacquy Pfeiffer on May 14 - 16. This 3day hands on class will highlight the basics of creating Plated Desserts and Artisan Chocolate Candies. We will coach you on balancing flavors, textures and teach you how the role each of your senses plays in developing a balanced dessert. The class continues with the chef sharing his knowledge on the requirements guide to creating their own pre-desserts and plated desserts.

Date: 
Mon, 05/14/2007 to Wed, 05/16/2007

Sugar Showpieces & Sugar Confections

Learn the fine detail and techniques behind pulling, casting and blowing sugar from the world renowned master, Chef Stéphane Glacier, M.O.F.  You will be taught the science behind the preparation of sugar as a medium for each technique. Learn 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, 05/08/2007 to Thu, 05/10/2007

Plated Desserts and Artisan Chocolate Candies

The French Pastry School is coming to Maui Community College  in Kahului, Maui, Hawaii featuring Chef Jacquy Pfeiffer on April 26 - 28. This 3-day hands on class will highlight the basics of creating Plated Desserts and Artisan Chocolate Candies. We will coach you on balancing flavors, textures and teach you how the role each of your senses plays in developing a balanced dessert. The class continues with the chef sharing his knowledge on the requirements guide to creating their own pre-desserts and plated desserts.

Date: 
Thu, 04/26/2007 to Sat, 04/28/2007

French Classics and Modern Entremets

Chef Laurent le Daniel, M.O.F. will uncover the techniques needed to perfect French pastry classics.  With an emphasis on the classics Chef le Daniel will also reveal to you modern techniques in entremets.  You will learn timeless pastries like St.

Date: 
Tue, 04/24/2007 to Thu, 04/26/2007

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