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Pastry School 5-Day Class: PETITS FOURS AND MINIATURE PASTRIES
March 6, 2017 @ 8:00 am - 2:00 pm
Monday – Friday | 8am – 2pm | 5.5 Hour Sessions 1/2 Hour Break
This course of study is an essential and necessary component of traditional French pastry. Students will learn how to make the famous individual mini French pastries and petit fours. These sessions will cover the theory and techniques for all types; petits fours secs (dry), petits fours frail (fresh), and petit four moelleux (soft) will all be created and presented at the highest standard. (Petits Fours Secs, Tuiles, Sables Damier, Chocolate Cookies Petits Fours, Moelleux, Macarons, Financiers, Mini Canals, Petits Fours Frais, Mini Choux, Mini Eclairs, Mousses…etc.)