10 Week Certificate Program

Introducing Chef Stéphane Tréand's

new and improved Certificate Program!

 
 

10-Week Certificate Program


3 Day classes

Tuesday - Wednesday - Thursday

8:00am - 4:00pm


 

   Starting this Fall, learn from M.O.F. Chef Stéphane Tréand and errand a French Pastry / Baking Certificate. In the course of 10 weeks, of your choosing, learn the skill-set you need to perfect: pastries, cakes, croissants, chocolate, gelato, sugar work... whatever your heart desires! Classes are taught in the spam of 3 days, starting at 8:00am until 4:00pm (each day). This certificate was made for you in mind! We know how hard it is being committed to a class-set schedule. But with this program, you will have a spam of 1 year to errand your certificate. That’s right, one full year! You choose the classes you would like to learn as you earn your French Pastry / Baking certificate.  You may skip certain classes and, instead, take repeated ones. Classes are different, each time they are taught.

*For example: Travel Cakes / Tea Pastries is taught twice (September and November). Both classes are about the same subject but each 3 day class will be taught different recipes.

   Chef Stéphane Tréand wanted to create a program that anyone can take at their own pace. If the 10 week program is not for you. We do offer other classes such as: 1 day, 2 day, 3 day, and private classes.


For questions and concerns

Email:  ThePastrySchool@gmail.com

Phone Number:   714-825-0180

business hours: 10am - 6pm (CLOSED Mondays).


 

Travel Cakes / Tea Pastries

About the clasS

Cakes are broadly divided into serval categories, based primarily on ingredients and mixing techniques. In this class Students will learn all about Gâteaux de Voyage aka Travel Cakes. They will learn how to make: Madeleines, Cannelés, Apple Brittany Cake, Jams, Fruit Financiers, Chocolate Banana Pound Cake, Lemon Pound Cake, Florentine, and Cup Cakes...


Available 

 

Viennoiserie / Breakfast Pastries

About the CLASS

Students will become well-versed with the equipment of the baker, develop respect for quality ingredients, and the details of mixing, fermentation, lamination, shaping, proofing, and preparation for the over. This class will provide students with a well-rounded introduction to laminated doughs, breads, and traditional American quick breads, as well as: Croissants, Chocolate Croissants, Caramel Braid, Kouing-Amann, Bread, Baguettes, Pain au Lait, Brioche, Brioche Nanterre, Raisin Rolls, Puff Pastry, Apple Turnovers, Palmiers...


Available

 

Traditional and Modern: Cakes and Tarts

About the class

In this course of study students will be exposed to foundational recipes, techniques and concepts of traditional cakes and tarts, as well as their modern interpretation and evolution. Utilizing the core skills of Baking Science students will begin to refine core pastry skills and become aware of critical components that comprise a solid pastry foundation. Recipes learned: Lemon Meringue Tart, Almond Pear Tart, Fruit Season Fresh Rustic Tart, Black Forest, Millefeuilles (Napoléon), ST. Honoré, Rum Baba, Milk Chocolate Royal Praline....


Available

 

Petits Fours / Miniature Pastries

About the class

In this course of study students will be exposed to foundational recipes, techniques and concepts of traditional cakes and tarts, as well as their modern interpretation and evolution. Utilizing the core skills of Baking Science students will begin to refine core pastry skills and become aware of critical components that comprise a solid pastry foundation. Recipes learned: Lemon Meringue Tart, Almond Pear Tart, Fruit Season Fresh Rustic Tart, Black Forest, Millefeuilles (Napoléon), ST. Honoré, Rum Baba, Milk Chocolate Royal Praline....


Available

 

Verrines & Plated Desserts

About the class

Different style of plated desserts: balance between textures, flavors, and decorations. From the classics banquet style to the fine dining restaurant plated desserts... along with different individual Verrines, French pastry severed in a small glass.


AVAILABLE

 

Chocolate Bonbons / Confectionary

About the class

In this class, we will cover the history and chemistry of chocolate, professional standards for handling chocolate, chocolate storage, and chocolate production. Covering the importance of understanding tempering and crystallization; tempering techniques by hand and by machine; the fundamentals of ganache, and many other fillings; with particular attention paid to flavor and texture. Some of the recipes that will be taught in this class: (Hand-Dipped) Chocolate Ganache Bonbons, Colorful Molded Bonbons, Speciality Truffles, Nuts Mendiants, Caramels, Pâtes de Fruits, and Fruity Marshmallows...

Every technique of bonbon creation will be covered from hand-dipped to molded. We will introduce and use the professional equipment of the chocolatier from guitars to enrobing machines. We will utilize the cutting edge of bonbon decoration, delving into all forms such as using cocoa butter colors, pearl, satin powder, airbrushing, hand brushing, and more.


Available

 

Petits Gâteaux / Classic French Individual Cakes

About the class

In this class, students will learn how to define the essential components of petits gáteaux, a variety of individual cakes. Stéphane Tréand will share his experience on the importance of flavor, texture, and the balance between sweetness and acidity. Making various biscuits, crispy doughs, and crumbles. We will focus on flavor combinations in respect of classic techniques. From traditional to trendy, the class will showcase a variety of flavors, shapes, colors, inserts, glaze, crémeux, mousse, decoration, etc...


Available

 

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Artistic Chocolate Showpieces

A Stéphane Tréand signature class, “From sketch to the finished showpiece.”

In this class, you will see and learn different techniques in order to create a chocolate showpiece. Using tempered chocolate and specific tools, you will get the tricks to smooth, texture, and shape chocolate to build modern, professional showpieces. From Chocolate Amenity to the Elegant Chocolate Showpieces, Stéphane Tréand will teach you; how to make your very own artistic chocolate showpiece! Even demonstrate how to create flowers out of chocolate!

*For a serious pastry chef with hopes of performing at the level of “circuit de la competition” this class is invaluable. No matter your level of ability, Chef Stéphane Tréand will be able to challenge you and help you discover your own personal artistic expression.


Available

 

Entremets / Modern French Pâtisserie

About the class

Entremet is a term for a modern French cake and refers to its layered construction. In this class, you will learn how to define the essential components of modern, mirror-glazed professional entremet cake. Stéphane Tréand will share his experience on the importance of flavor, texture, and the balance between sweetness and acidity. Making various biscuits, crispy doughs, and crumbles. We will focus on flavor combinations in respect of classic techniques. From traditional to trendy, the class will showcase a variety of flavors, shapes, colors, inserts, glaze, crémeux, mousse, decoration, etc...


Available

 

Artistic Sugar Showpieces

A Stéphane Tréand signature class: “Learn the Art of Airbrush on Pastillage.

Learn how to create a stunning, artistic, sugar showpiece from the sketch to the final masterpiece, working on the design of structure and the balance of volumes and colors. Make nice, clean cuts of pastillage in original shapes and bring them to life by adding colors and depth in a graphic dimension. Work with an airbrush, using stencils, and free hand techniques by using Isomalt and sugar. The class will focus on various sugar techniques such as getting the best shine and satin for ribbons and flowers, pulled and blown sugar, as well as clean connections when assembling the showpiece. You will surely be amazed at what you create in three days with Chef Stéphane Tréand!

*For a serious pastry chef with hopes of performing at the level of “circuit de la competition” this class is invaluable. No matter your level of ability, Chef Stéphane Tréand will be able to challenge you and help you discover your own personal artistic expression.


Available

 

Bûche de Noël

About the class

Bûche de Noël is a Yule log that's a traditional dessert served near Christmas, especially in Begium, France, Quebec and several former French colonies. Made of sponge cake to resemble a miniature actual Yule log, it is a form of sweet roulade. The original Yule log recipe emerged during the 19th century. It is traditionally made from a genoise, generally baked in a large, shallow Swiss roll pan, iced, rolled to form a cylinder, and iced again on the outside. The most common combination is basic yellow sponge cake and chocolate buttercream, though many variations which include chocolate cake, gauche, and icings flavored with espresso or liqueurs exist. Yule logs are often served with one end cut off and set atop the cake, or protruding from its side to resemble a chopped off branch. A bark-like texture is often produced by dragging a fork through the icing, and powdered sugar sprinkled to resemble snow. Other cake decorations may include actual tree branches, fresh berries, and mushrooms made of meringue or marzipan.

*These workshops require no previous experience, but a desire to learn in a fun and professional environment is expected. Aprons, pens, and recipe books are included. You will leave with a better understanding of pastry and the delicious treats made during class.


Available

 

TO SIGN-UP FOR Chef STÉPHANE TRÉAND'S

10 Week Program PLEASE EMAIL OR call us.

WE LOOK FORWARD TO SEE YOU IN our CLASS!


 
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