Training Weeks – Pastry

    Publication date - 20/04/2017

    If you are a pastry professional or have previous training and are looking to learn new recipes and skills for the development of your career or your business, FERRANDI Paris offers a series of short courses (3 to 5 days) that focus on specific themes. 

    FERRANDI Paris "Training Weeks" are designed for professionals or students in the culinary fields (except "Introduction to the Macaron", for beginners).  Participants should master basic pastry skills and must be over 18 years of age to register. All courses are taught in English.

    The French Macaron

    Advanced French Macaron3.jpg


    This course will focus on perfecting technique, producing in quantity and discovering new flavors and flavor combinations.  The course will end with a macaron buffet presentation, to illustrate ways the macaron can be used in decorative ways, either alone or to complement an elaborate cocktail buffet.

    • July 9th - July 12th, 2018  (4 days, 28 hours)
    • Price : 1 900 €


    Modern Classic Pastries

    Classic pastries.jpg


    For pastry professionals who would like to learn new twists on the French classics (millefeuille, Paris-Brest, Saint-Honoré, éclairs …), this course will provide an overview of the basic creams, doughs and techniques and illustrate different interpretations of these traditional desserts.

    • July 2nd - July 6th, 2018 (5 days, 35 hours)
    • Price : 2 000 Euros


    Chocolate and Confiserie

    Chocolate and confiserie


    This course will be exploring the complexity and beauty of chocolate, it’s aromas, the process of tempering and the art of working with chocolate.

    • July 9th - July 13th, 2018 (5 days, 35 hours)
    • Price: 2 200 Euros


     Advanced Tarts and Entremets with World Champion Bastien Girard  



    This training is designed for people who have a solid previous experience in the pastry field.
    In this 21-hour course, you will acquire the skills to make buttery crusts made from a number of French pastry doughs (pâte brisée, pâte sablée and pâte sucrée), luscious fillings, and embellishments for a variety of tarts.

    • January 29th - February 1st, 2018 (4 days, 28 hours)
    • Price : 2 200 €
    28 rue de l'abbé grégoire 75006 Paris