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Summer Crème Glacée Demonstrated by The French Pastry School

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Uploaded by on Feb 18, 2010

Chef Sébastien Canonne, M.O.F. and World Pastry Champion Dimitri Fayard demonstrate a Summer Exotic Fruit and Ginger Crème Glacée with cilantro, mango, banana, and pineapple fresh fruit ceviche, and litchee gelée.

The French Pastry School is a premier international institution of pastry arts education. Superb instruction, superior equipment, and top quality ingredients enable the co-founders, Chefs Jacquy Pfeiffer and Sébastien Canonne, M.O.F., to uphold an exceptional educational facility for pastry and baking.

The French Pastry School instructs over one thousand students and pastry professionals each year and offers three main programs: L'Art de la Pâtisserie, a full-time 24-week pastry and baking certificate program; L'Art du Gâteau, The Professional Cake Baking and Decorating Program, a full-time 16-week certificate program; and Continuing Education courses, 3- to 5-day long classes year-round for professionals as well as food enthusiasts.

The French Pastry School offers you the rare opportunity to learn the art of pastry in an intimate setting, being personally mentored by masters in their field. Your skills will be finely honed through hands-on practice and repeated exposure to the best pastry techniques, tools, and ingredients. Our school is dedicated only to the art of pastry, and it is our goal to be the finest pastry school in the United States, producing the best-prepared professionals entering the industry.

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  • If that was edible gold leaf, (looks great green + gold togather) it would be a shame to put it on the bunch of cilantro, as many don't want a mouthfull of cilantro at the beginning or ending when eating their dessert. I would have personally put it somewhere else, maybe on the quonal or banana, maybe the colors dont match XD(gold + pale white/orange no contrast), but atleast the customer would enjoy having a little gold inside their tummy!

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