L’Art de la Pâtisserie Program at French Pastry School
As described on frenchpastryschool.com:
The premier 24-week, hands-on certificate program in pastry, baking, and confectionery arts education offers intensive instruction, advanced equipment, and top quality ingredients to our students. This intensive program is designed to meet the needs of students wishing to obtain a broad and thorough foundation in the art of pastry and baking, from bread to chocolate to ice cream, and everything in between.
Learn from internationally-renowned master chef instructors in L’Art de la Pâtisserie – The Professional Pastry and Baking Program at The French Pastry School. This unique, full-time, hands-on program focuses on all aspects involving pastry, baking, and confectionery arts. You will receive personal attention from your chef mentors in the kitchen every day in a comfortable, yet thorough training.
Introduction of Basic Pastry Skills
By: Jake Bonzer
What did we create?
- Clarified Butter
- Beurre Noisette
- Egg Wash
- Butter Flour Mix
- Simple Syrup
- Pate Sucre (Sweet Dough) Cookies
- Pastry Cream
- Almond Cream
- Gluten Tests on different Flours
- French Meringue
- Italian Meringue
- Butter Cream
- Pate a Choux
- Dry Caramel
- Caramel Cream Puffs
This is technically the second week, the first week being spent on health and safety kitchen standards and certification. I did not attend the first two days because I was out-of-town and also because I already hold a Managers Level Food Safety and Sanitation Certificate, which is valid for five years.
Transitioning from the Le Cordon Bleu to the French Pastry School is being tested this week. As with many fellow classmates this is their first culinary school and/or culinary experience. Evident by the many knife wounds during several knife skill tasks. The pace is slow and understandable with a crawl, walk and run mentality of the program.
Learning from a Pastry World Champion leaves each day star-struck. Many classmates not comprehending the tools, equipment, and chef educators that are accessible to us during this program. I’ve always believed that, “success breeds success” and at the French Pastry School there is no shortage success.
Piping French Meringue rosettes was initially more daunting than it appears but after some at home practice (a few mini challenges between Katie and I) piping confidence increase dramatically.
Thoughts or Insight:
We’ve all been there we use Pam or grease up a baking pan and dump in flour. After several bangs of the pan around and around we coat the pan evenly with flour and butter.
Instead a mixture of room temp butter and flour mixed together then spread with a pastry brush makes the process 10x faster but working very clean (a common push in class to constantly be working clean)!
Interested in attending the renowned French Pastry School, click here for Academic Catalog.
Products made in class & techniques practice at home