Entremets and Petits Gâteaux August 29, 2011

Back by popular demand: With the great success of the first session, a second is now offered!

Join World Pastry Champion, Chef Dimitri Fayard (bio) in this four-day, hands-on class to explore the world of French entremets and petits gâteaux. Chef Fayard will guide you through making these classic recipes and show you how they can be modified for a more modern artistic creation, satisfying a wide variety of consumer demands. Learn some of Fayard's award-winning recipes that enabled his victory in the 2008 World Pastry Championship, where he also won Best Degustation (best overall taste). He will also share some recipes he presented in the 2010 Meilleur Ouvrier de France Competition.

Chef Fayard will teach you the principles, techniques, and differences between cold and hot process sponges. You will explore variations of aerated and whipped batters called “biscuits,” made with yolks, whole eggs, or whipped egg whites, as well as the creaming method. You will see the differences between biscuits and sponges made with nut powders versus nut pastes. Chef Fayard will also demonstrate the meringue and nut meringue-base biscuits such as Succès, Japonais, Progrès, and the biscuit Dacquoise that derived from them.

You will then learn a selection of different inserts such as crèmeux, coulis, custards, ganaches, pralines, gianduja, as well as crunchy and crispy components for a variety of textures. Finally you will make a selection of different versions of mousses like the Bavarians, Diplomates, Chibousts, meringue or pâte à bombe-base mousses. Several types of glazes and finishes will be demonstrated to give your cakes their brilliant finished look, including fruit, caramel, white, milk and dark chocolate glazes.

*Three-course lunch is included in the course fee.
Professional - denotes course is designed for professionals and Pastry Chefs

Official Website: http://www.frenchpastryschool.com/our_programs/2011_08_fayard2.html