Internationally known Pastry Chef Xavier Sterke is traveling to The French Pastry School to share his passionate and inventive gluten-free menu. In the four-day, hands-on course, learn from this industry veteran how to work with alternative flours and unusual recipes to create gluten-free desserts that don't skimp on flavor, texture, or presentation. The course will focus on theory, method and techniques, giving you the solid foundation required for a successful gluten free pastry career.
French gluten free recipes will include:
Delicious Buckwheat Bread
Fine Buttery Brioches (Different Variations with Cream & Fruit)
Fruits Puff Pastry
Chestnut Cake (Special Biscuit Sponge with Fruit Paste)
Autumn Fruit Tartes
Yuzu Cakes (Lemon Biscuit Sponge)
Lapostolle Cakes (Sacher Biscuit Sponge)
Dark Roses (Gluten Free Brownies)
Classic Raspberry St. Honore
Crispy Paris Brest
French Eclairs and Religieuses
Royal Nougat (Dacquoise)
Granny Tea (Special Mousse and Chocolate Dacquoise)
All of your creations will be yours to take home to enjoy with your family, friends and colleagues.