Valrhona Plated Desserts Class
August 10th

PLATED DESSERTS & PETITS GÂTEAUX

PATRICE DEMERS
Chef/Owner, Patrice Pâtissier
From Aug 10 to Aug 12 - 3 days
Brooklyn
Price: 1105.00*
Price: 773.50*
(30% discount off all classes for North American Cercle V Members)
* The cost to enroll includes a digital class recipe book, an apron, and a 32 Grand Cru Square Gift Box for an interactive chocolate tasting, access to an online forum to share ideas and discuss the content of the class, before, during and after it has ended. Each student will receive a diploma to certify completion of the course. All classes will be conducted via Microsoft Teams.

Description:

Join Patrice Demers, one of the most popular and renowned pastry chefs in Canada. During this hands-on class, you will learn the importance of balancing and combining flavors and textures to create seasonal pastries and plated desserts. Discover how to use wild and innovative ingredients such as mushrooms, sweet clover, and flowers to create desserts that your customers will remember. You will also sit down and discuss the inspiration at Patrice’s famous shop, Patrice Patisserie and dig deeper to gain an understanding behind the day to day business. Patrice will explain how he successfully applied what he learned through practical experience as a restaurant pastry chef to open a pastry shop. Through Chef Demers’ class, you will learn the knowledge and technical skills to translate daily inspirations into a seasonal menu as well as the business knowledge you need to run a successful patisserie business.

Objectives:

  • Learn Chef Patrice’s technique to create desserts in which every ingredient has a purpose
  • Create some of the best sellers sold at his pastry shop, including petits gâteaux, entremets and plated desserts
  • Explore interesting flavor combinations and pairings to create balanced, distinctive desserts
  • In a relaxed environment, discuss with Chef Patrice his experiences and inspirations as one of Canada's biggest pastry stars
  • Sharpen your techniques preparing sponges, creams, mousses, sorbet and decorations
  • Learn new techniques to finish and garnish your cakes using seasonal products.

Chef Patrice Demers Chef/Owner, Patrice Pâtissier
Passionate about restaurants and pastry for many years, Patrice decided in 1999 to enroll in cooking school. After his training in pastry and in professionnal cooking, he worked for more than 15 years in some of Montréal's best restaurants, creating desserts where fruits and acidity play an important part and where sugar never dominates. In 2014, he opened his own pastry shop, Patrice Pâtissier near Atwater Market in Montréal where he creates desserts using local and seasonal ingredients. Besides serving lunch and brunch, Patrice also gives pastry classes in the evening. Because he loves to share his passion for pastry, Patrice has published 3 books and hosts a TV show "Les Desserts de Patrice" for 5 seasons on Canal Vie. Some of his recipes have also been published in magazines like So Good and Fou de Pâtisserie. He's also been invited twice to Paris to give demonstrations at the Omnivore Food Festival.
Download in progress
Close