Miniature decorative pastries are the dessert of choice at parties and events large and small. Few desserts make for a better presentation than a tidy arrangement of carefully constructed miniatures. In the language of classic culinary arts they are known as petit fours and include any small cake or pastry item small enough to be eaten in one or two bites. Most petit fours are comprised of many distinct components and require a steady hand and sharp eye for detailed decoration.
In this week-long hands-on workshop, classically trained French pastry chef Philippe Kaemmerle will teach the class to make all the components of a variety of petit fours. The class will also include a day on the art of chocolate making and techniques of molded chocolates and chocolate truffles.
On the final day of the program, the students will present the treats they have worked on throughout the week at a banquet for friends and family.
$475 – CALL TO REGISTER – 718.758.1339
Mon – Thurs, March 21 – March 24, 2 – 6 pm
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