Stéphane Tréand's Master Series
You have the rare opportunity (yes YOU!), to learn from the world-renowned M.O.F. Stéphane Tréand in a close, daily, personal fashion. Anyone and everyone is welcomed to take these courses! With top-quality ingredients, state-of-the-art equipment, cutting-edge training and all in the relaxing, beautiful, setting of the SoCo Collection in Costa Mesa, CA make this experience unrivaled in all the world.
Next Master Series begins on
February 13th, 2017!!!
Spaces are Limited!
Stéphane Tréand's signature program, The Master Series, is an extensive hands-on pastry and baking program designed for beginners who want to embrace a career as a pastry chef, culinary professionals who want to focus more on pastry and baking, and even those already in the pastry industry who want to raise their capabilities substantially. The program is designed to be flexible yet comprehensive to accommodate both the student with enough time to absorb the course all at once, or in pieces over time.
Included in the course fee, students are provided with their own fully equipped Chef tool box and two Chef coats.
CLASSES: MONDAYS - FRIDAYS | TIME: 8AM - 2PM
SPACES ARE LIMITED!
BE SURE TO REGISTER AS SOON AS POSSIBLE. FOR FURTHER DETAILS PLEASE CALL, EMAIL OR VISIT US AT THE SCHOOL/SHOP.
Phone: (714) 825-0180
ADDRESS: 3321 HYLAND AVE, SUITE H
COSTA MESA, CA 92626
Whether you are a beginner, pastry lover, foodie enthusiast, a teenager, a home-baker, a stay-at-home mother/father, a student, or even a culinary professional; anyone and everyone can become a pastry chef. This unique, extensive program will teach you the basics of pastry, baking, and confectionery arts.
Week 1 | February 13 - 17, 2017
INTRODUCTION TO PASTRY AND BAKING SCIENCE
Students will be exposed to all the tools, equipment, products, and concepts of the modern and professional pastry kitchens. Utilizing core recipes and techniques of the pastry kitchen this class will arm students with the fundamentals of baking science. Basic recipes include...Pastry Cream, Meringues, Pâte à Chou, Lady Finger, Marzipan Rose. Pastry fundamentals: practicing piping skills and paper cone writing.
Week 2 | February 20 - 24, 2017
TRADITIONAL AND MODERN TARTS AND CAKES
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.
Tarts: Sablée Dough, Fruits Crémeux, Almond, Pear, Lemon, and Exotic.
Cakes: Almond Dacquoise, Chocolate Sponge, Apple Tatin, Frasier, St Honoré, and Black Forest.
Week 3 | February 27 - March 3, 2017
VIENNOISERIE AND BREAKFAST PASTRIES
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 oven. This class will provide students with a well-rounded introduction to laminated doughs, breads, and traditional American quick breads. As well as: Croissants, Brioche, Baguettes, Ciabatta, Brioche à Tete, Palmiers, Kouign Amann, Pains au Chocolat, Apple Turnover, Puff Pastry Doughs, and Different Items Made with Croissants.
Week 4 | March 6 - 10, 2017
PETITS FOURS AND MINIATURE PASTRIES
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.)
Week 5 | March 20 - 24, 2017
ENTREMETS AND PETITS GATEAUX
Entremets 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, professional entremets and petits gâteaux. 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 and colors. (Inserts, Glazes, Crémeux, Mousse, decoration, etc...)
Week 6 | March 27 - 31, 2017
ICE CREAM, SORBET AND FROZEN DESSERTS
Cold components are covered in depth. Using the most modern, professional equipment from traditional scratch process to heat process oriented two-tank ice cream and sorbet machines. Core concepts of how to work with and present cold components, frozen desserts, sorbets, and parfaits. An essential part of the modern pastry chef’s arsenal, this important class will provide key concepts and experience that will compliment all the student’s other pastry skills. (Ice Cream Technology: Crème Anglaise Base (Ice Cream) and Syrups for Fruits (Sorbets). Gelato, Vacherins, Baked Alaska, Macaron Lollipops, Ice Cream Cups, Nougatine and Ice Cream Box.)
Week 7 | April 3 - 7, 2017
CHOCOLATE BONBONS AND CONFECTIONS
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. (Chocolate Bars, Ganaches, Caramels, Pâtes de Fruit, Marshmallow, Molded Bonbons, Hand Dipped and Enrobing Machine for Pralines, Truffles...ect.)
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.
Week 8 | April 10 - 14, 2017
PLATED DESSERTS (RESTARUANT PASTRIES)
The modern pastry chef is not complete without a solid repertoire of plated desserts for the restaurant or hotel. This course of study will cover the foundations and traditions while also exploring the cutting edge in modern plated desserts. From the classic banquet styles, to the fine dining restaurant plated desserts...
Week 9 | April 24 - 28, 2017
CELEBRATION CAKES AND DECORATIONS
The celebration cake too remains one of the most artistic opportunities in modern pastry.
A fundamental class of the Master Series, this course of study will range from traditional French cakes (e.g. the Croquembouche), to the modern wedding and event cakes. Which comprise a huge part of the modern pastry industry and remain essential skills and knowledge for any catering-oriented kitchen.
Week 10 | May 1 - 5, 2017
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 Tréand will be able to challenge you and help you discover your own personal artistic expression.
Week 11 | May 8 - 12, 2017
AIRBRUSH, PASTILLAGE & ARTISTIC SUGAR WORK
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!
Week 12 | May 15 - 19, 2017
FINAL: REVIEW, GRAND BUFFET, & GRADUATION
The triumph of your entire experience! Students will be tasked with creating a final buffet that shows off all of the skills they have acquired and refined at The Pastry School. A portfolio display that will demonstrate to the world that you have learned and developed the core skills of patisserie… a finale that will celebrate and show off your grand accomplishment!
TO SIGN-UP FOR STÉPHANE TRÉAND'S MASTER SERIES PLEASE EMAIL OR GIVE US A CALL.
WE LOOK FORWARD TO SEE YOU IN CLASS!
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