6 Two-to-12-Day Advanced Hands-on Pastry Artistic Skills Seminars

The French Chocolate Showpieces seminar is designed to give students a hands-on experience creating and building chocolate showpieces. Students will explore/learn the many techniques and key components that go into the design and production of a chocolate showpiece. Students will expand on their knowledge of tempering chocolate, the casting process, modeling, carving, volutes décor creation, and vertical assembly.

Students will learn to create chocolate showpiece decorations such as flowers and flower petals and learn the technique of chocolate spraying. This will culminate in the execution and assembly of a chocolate showpiece.

Classes are Monday – Thursday

Choose from three shifts:
Morning (7:45am-12:30pm)
Afternoon (12:30pm-5:15pm)
Evening (5:15pm-10:00pm).

• A LENOTRE chef coat and tool kit will be loaned to you for the duration of your class.
• Recipe binder included.
• After purchase, an email will be sent with further instructions.
• Full refunds if canceled two weeks in advance.

Students will acquire skills in painting simple designs such as birds or flowers on rolling fondant. They will learn piping techniques such as string piping with royal icing and increased the knowledge acquired in priors’ levels.

Classes are Monday – Thursday

Choose from three shifts:
Morning (7:45am-12:30pm)
Afternoon (12:30pm-5:15pm)
Evening (5:15pm-10:00pm).

• A LENOTRE chef coat and tool kit will be loaned to you for the duration of your class.
• Recipe binder included.
• After purchase, an email will be sent with further instructions.
• Full refunds if canceled two weeks in advance.

Students will learn a new butter not seen in priors’ levels. They will learn how to decorate a cake with only buttercream completely by using techniques such as brush textures, combs textures, ruffles, applicable buttercream, inlays, transfer, stencil….

Students will also learn how to pipe different kinds of buttercream flowers.

Classes are Monday – Thursday

Choose from three shifts:
Morning (7:45am-12:30pm)
Afternoon (12:30pm-5:15pm)
Evening (5:15pm-10:00pm).

• A LENOTRE chef coat and tool kit will be loaned to you for the duration of your class.
• Recipe binder included.
• After purchase, an email will be sent with further instructions.
• Full refunds if canceled two weeks in advance.

Students will learn to build gum paste flowers in a more intricate and detailed manner and focus on two techniques of coloring their flowers: airbrushing / dusting and steaming.

Students will be able to identify the techniques they will need to achieve all the flowers and master these techniques.

Classes are Monday – Thursday

Choose from three shifts:
Morning (7:45am-12:30pm)
Afternoon (12:30pm-5:15pm)
Evening (5:15pm-10:00pm).

• A LENOTRE chef coat and tool kit will be loaned to you for the duration of your class.
• Recipe binder included.
• After purchase, an email will be sent with further instructions.
• Full refunds if canceled two weeks in advance.

Students will be introduced to a new gelatin technique where they will learn to build designs from gelatin such as flowers, ribbon, butterflies, and leaves.

They will also learn the wafer paper technique; they will build designs from wafer paper such as flowers, ribbon, ruffles, and skirts.

Classes are Monday – Thursday

Choose from three shifts:
Morning (7:45am-12:30pm)
Afternoon (12:30pm-5:15pm)
Evening (5:15pm-10:00pm).

• A LENOTRE chef coat and tool kit will be loaned to you for the duration of your class.
• Recipe binder included.
• After purchase, an email will be sent with further instructions.
• Full refunds if canceled two weeks in advance.

Students focus on the mixing and baking of the high ratio cake batter and learn different shaping of cake not seen in priors’ levels. Students focus on proper techniques for icing and filling cakes such as filling, montage, and masquage. Students will practice fondant creation, rolling, laminating, and layering cakes with increased difficulties due to the introduction of new cake shapes.

Students will use the different flowers and decorations made in other seminars to learn how to balance and decorate cake properly.