Entremets, Tartes, Goûters at ICE’s Center for Advanced Pastry Studies

Yesterday, pastry professionals from across the New York area wrapped up a three-day class with Stéphane Glacier as part of ICE’s Center for Advanced Pastry Studies (CAPS@ICE).

Glacier was named Meilleur Ouvrier de France in 2000 and coached the French team in the World Pastry Team Championship in 2006. He works as a pastry chef and consultant, traveling the world and teaching high-level classes for pastry professionals. CAPS is a unique program where qualified chefs working in the pastry industry come to ICE to take specialty classes with world-renowned experts such as Glacier.

For his ICE class, Glacier covered a wide variety of desserts based on his new book, Tartes, Goûters, Entremets (Tarts, Afternoon Teas, Entremets). He covered macaroons, entremets, petit gateaux, plated desserts, baked cakes, bonbons, chocolate figurines and some garnishes. The class was offered with the support of Felchlin chocolate from Switzerland. Students in the class worked in teams of two, creating a variety of delectable treats. The students will return to their restaurants and shops equipped with new techniques and recipes from one of the world’s best pastry chefs. Check out some of the photos after the jump.

For more info about upcoming CAPS@ICE classes, check out our website. The list includes famed cake decorator Elisa Strauss, founding Balthazar baker Sim Cass and Meilleur Ouvrier de France Stéphane Treand.

Add new comment