10-week French Pastry & Baking Certificate Program by Chef Stéphane Tréand

10 classes of 3 full Days : Tuesday, Wednesday, Thursday, 8am - 4pm

August 18 - 20, 2020: Travel Cakes/Tea pastries: Travel Cakes, (Gâteaux de voyage), Madeleines, Cannelés, Apple Brittany Cake, Fruit Financiers, Nutty Bar, Cassis Macarons, Lemon Pound Cake, Pecan Chocolate Brownies, Pistachio Caramel Moelleux.

August 25 - 27, 2020: Viennoiserie/Breakfast Pastries: Croissants, Chocolate Croissants, Caramel Braid, Kouign-Amann, Pain au Lait, Brioches, Raisin Rolls, Brioche Nanterre, Puff Pastry, Apple Turnovers, Palmiers.

September 1 - 3, 2020: Traditional and Modern Cakes & Tarts: Lemon Meringue Tart, Almond Pear Tart, Revisited Black Forest, St. Honoré, Fruit Season Fresh Rustic Tart.

September 8 - 10, 2020: Petits Fours/Miniatures Pastries: Mini Eclairs, Caramel Choux, Parisian Macarons, Coconut Rocks, Almond Tuiles, Chocolate Diamants Sablés, Mango Pain de Gènes, Opéra, Mini Fruit Tarts, Checkerboard Sablés

September 15 - 17, 2020: Plated Desserts & Verrines: Individual Verrines (Fresh pastry served in a small glass), flavors, textures and colors will be the subject of this class, mise en place and creation of plated desserts, sauce, Coulis, restaurant style modern pâtisserie.

September 29 - October 1, 2020: Chocolate Bonbons/Confectionary: Chocolate tempering techniques, Chocolate Ganache Bonbons (hand dipped chocolate), Colorful Molded Bonbons, Specialty Truffles, Nuts Mendiants, Caramels, Pâtes de Fruits, Marshmallows, Nougat.

October 6 - 8, 2020: Petits Gâteaux/Classic French individual Cakes: A variety of individual cakes in the French tradition, from the classics to the trendy. Combinations petits Gâteaux. Dômes, Layer cakes, different shape and molds. Exceptional!

October 13 - 15, 2020 : Artistic Chocolate Showpieces: Creation of elegant chocolate showpieces for Pastry Buffet Display. Chocolate Flowers in creative presentations. Many different techniques: molding, cutting, shaping to build cocoa butter, coloring decoration elements.

October 20 - 22, 2020: Entremets / Modern French Pâtisserie: Entremets (French Layer Cakes), Modern-style mirror glazed cakes, Different flavors and textures. A fundamental and essential, pure French pastry class.

October 27 - 29, 2020: Artistic Sugar Showpieces: How to make a stunning artistic sugar piece using different techniques like pulled and poured sugar, airbrush on pastillage. Sugar flowers and Ribbons, all sugar decorations used in French Pâtisserie presentation.

3057 Edinger ave., Tustin, CA 92780 www.thepastryschool.org