Pastry Art by Frank Haasnoot Demonstration Masterclass

20906 Higgins Court,Torrance CA 90501

26 January, 2022

Description

Three days of pastry artistry to learn and to make yours. Frank Haasnoot is a Dutch pastry chef with over 23 years experience, working as a freelance consultant. When Frank finished his education he started working for several pastry brands around the globe. Starting in The Netherlands he moved on to work in New York (La Tulipe Desserts), Kuwait (the Victorian), Taiwan (Mandarin Oriental Hotel) and Hong Kong (the Peninsula Hotel). During his career Frank competed in national and international pastry competitions. After several Dutch competitions he decided it was time to compete on a international level. In 2011 he was the winner of the World Chocolate Masters in Paris. Mid 2017 Frank decided to relocate back to The Netherlands and start his freelance career to be able to teach and develop his work freely, for any pastry and chocolate related project. Dates: January 26 - 28, 2022 (9:00 am - 5:00 pm PST) Program Camille: hazelnut praline streusel, yuzu cremeux, biscuit Joconde, mandarin marmalade, milk chocolate mousse, yuzu-mandarin agar confit, hazelnut glaze. Chocolate Vanilla : chocolate meringue, dark chocolate cremeux, vanilla Chantilly, dark chocolate sponge, chocolate spray. Coco Puffs: choux puff, craquelin, Malibu whipped ganache, citrus compote, yuzu cremeux. Daisy: pate sable, frangipane, vanilla Chantilly, passionfruit confit, passionfruit cremeux, passionfruit glaze. Duo Peanutti: chocolate crumble, milk chocolate cremeux, banana confit, dark chocolate sponge, vanilla Chantilly, peanut praline. J'adore: biscuit Joconde, lemon crumble, cherry confit, cherry mousse, cherry blossom whipped ganache, red genoise biscuit, red glaze. Pecan: pate sable, roasted pecans, biscuit Joconde, brown sugar syrup, neutral glaze. Piedmont : hazelnut praline, hazelnut feulletine, hazelnut mousseline, hazelnut meringue, coffee whipped ganache. Sereh: Lemon crumble, lemongrass almond sponge, exotic mango compote, lemongrass whipped ganache, mango mousse, mango confit. Tart Chocolat: chocolate crumble, chocolate biscuit, cocoa feulletine, chocolate cremeux, cocoa praline, dark chocolate glaze. Yuzu : vanilla Chantilly, yuzu agar confit, almond crumble, vanilla sponge, citrus compote, yuzu mousse, neutral glaze. What to Wear All students are required to wear a chef’s jacket, long black or khaki pants, and kitchen-safe shoes (closed-toe, non-skid).  What will be Provided All tools, equipment, and ingredients will be provided. Students will receive a full recipe book. Students will receive a certificate upon completion of the class. Lunches are included in the price of the class.  Nearest Hotels Redac Gateway Hotel Miyako Hybrid Hotel TERMS AND CONDITIONS: Full payment is required at registration to secure your place in the class. Unless paying by cash or credit card, registration will not be confirmed until payment clears. This is applicable for checks, money orders, and other payment methods.  Attendees of the previous classes organized by Pastry Arts Academy qualify for 5% discount on any additional class taken the same year. Please contact PAA to get a this discount. Cancellation Policy:  A full refund will be issued up to 30 days prior to the class start date. No refunds will be issued for cancellations less than 30 days prior to class start. If you choose, you can exchange your refund amount for a credit that can be applied to the cost of another class within one year of cancellation. You must call or email if you choose to receive a credit. If the credit does not fully cover the cost of the new class, the student will be responsible for paying the difference. We recommend contacting PAA to confirm enrollment before booking a trip to Los Angeles.