Thanksgiving Desserts with The French Pastry School

Key Technique Videos for the Holiday Season

TECHNIQUE

Sweet Dough

Traditional French sweet dough is the base for many simple and elegant desserts. For added richness and a cookie-like texture, our unique recipe uses almond powder and eggs. 
TECHNIQUE

How to Roll Dough

The key for successful rolling is cold dough. If any dough becomes too warm it will stick to the work surface and tear when moved. The higher the fat content, the quicker the dough softens.
TECHNIQUE

Cherry Pie

Consisting of a flaky crust encasing sweet or sour cherries and finished with a decorative crust, traditional lattice, or streusel topping, cherry pie is widely recognized as a homemade favorite. 
TECHNIQUE

French Vanilla Ice Cream with Raspberry Coulis

Ice cream is a creamy, dairy-based frozen dessert traditionally made from a mixture of milk and heavy cream, egg yolks, sugar, and flavoring. It is simultaneously mixed and cooled to below freezing, or churned, to create a smooth and rich frozen cream. Ice creams are the main component in frozen desserts such as ice cream sundaes, Vacherin and Baked Alaska.
TECHNIQUE

Traditional French Baguette

The traditional baguette is one of the most well-recognized bread in the world and considered to be a symbol of French culture and breadmaking. This bread has a long and slender shape, golden crust, and characteristic slashes on the surface. The baguette’s crisp exterior and the soft, chewy interior are perfect for sandwiches and tartines.
TECHNIQUE & RECIPE

Baked Pear and Almond Cream Tart

Our Baked Pear and Almond Cream Tart is a traditional French pastry that is included in the classical tart family. The flavors of almond cream paired with baked fruit and a sweet tart shell are comforting and pleasing at any time of year, as the pears can be exchanged for other fruits of the season.

Interested in complete recipes and 20 units ranging from cookies to breads, tarts, pastries and more? 

Review the Curriculum

Meet the lead instructors

The Introduction to Pastry Arts Program was developed in collaboration with the founders of The French Pastry School, Sébastien Canonne, M.O.F., and Jacquy Pfeiffer, James Beard Award-winning author, who are both recipients of the French Legion of Honour Award. This course was developed with a focus on both knowledge and competency-based learning and includes dozens of assessment activities, including production activities that will be evaluated by your chef instructors.

Founded in 1995 by Chef Canonne and Chef Pfeiffer, The French Pastry School is the only major culinary school in North America dedicated to all things sweet and baked.
Sébastien Canonne, M.O.F.
Jacquy Pfeiffer