FINE Pastry Arts

Raspberry Petits Gateaux

$245 or 8 prepaid points /person
All materials included

Duration: 4.5 - 5.5 hours
Format: In person, Hands-on
# of Students: 4 - 8

Realistic fruits has been the hype for an entire decade, and convenient products like fruit-shaped silicone moulds flooded the market. In this class, learn the original way and pipe raspberry mousse onto a gelee centre drupelet by drupelet. Acquire the flexibility to build your own natural looking fruits.

Veiled Mango Coconut Ring

$245 or 8 prepaid points /person
All materials included

Duration: 4.5 - 5.5 hours
Format: In person, Hands-on
# of Students: 4 - 8

The gloss of a transparent veil captures attention like a runway model, striking contrast in modern pastry aesthetics. Tropical flavours in its round and creamy mouthfeel echoes the round flavour of sweet mangoes and creaminess from coconuts, bringing the dessert into a full circle.

Berry Mont Blanc Tart

$185 or 6 prepaid points /person
All materials included

Duration: 4 - 5 hours
Format: In person, Hands-on
# of Students: 4 - 8

Mont Blanc is a dessert that has seen many colourful variations.  Three original components of chestnut puree, crispy meringue, and soft cream brought textural juxtapositions, varying the flavours and advancing on the textures thus create endless combinations on this great design.  Learn to make all these components in seasonal flavours and build them into a sweet mount to share.

Classic Opera

$185 or 6 prepaid points /person
All materials included

Duration: 5 - 5.5 hours
Format: In person, Hands-on
# of Students: 4 - 8

A study in balance, Opera is as polished in technique as it is timeless in taste. Clean, even layers of almond joconde, sandwiching silky coffee mousseline and dark chocolate ganache. Refine sharp edges, achieve a mirror-smooth chocolate glaze, and finish with classic “Opera” lettering and elegant gold accents.

Coconut Tropical Petits Gateaux

$245 or 8 prepaid points /person
All materials included

Duration: 4.5 - 5.5 hours
Format: In person, Hands-on
# of Students: 4 - 6

Chocolate, when treated as a medium rather than an ingredient, becomes the dessert itself. Work chocolate from the outside in to build a trompe l'oeil coconut shell, cracked open to reveal a tropical fruit compote and a soft coconut cream within.

Saint Honoré Mango

$215 or 7 prepaid points /person
All materials included

Duration: 5 - 5.5 hours
Format: In person, Hands-on
# of Students: 4 - 6

Saint Honoré, patron saint of bakers and pastry chefs, lends his name to one of the great monuments of French pâtisserie. Here, the tropics find their way into the canon: ripe mango folded into a fragrant crème légère, piped within cream puffs that shatter cleanly at first bite, set over a puff pastry base and crowned with the signature Saint Honoré chantilly.