Disciples Escoffier Short Course: The Art of Christmas Party
Create the Joy f the Festive Season!
While jingle bells add to the atmosphere, it’s the delicious tastes of Christmas that make it special. In this two weeks course, our IDE Pastry Master instructor Pierre Paillé will teach you how to elevate your holiday gatherings with beloved pastries and treats. From gingerbread houses to Yule logs and handmade chocolates, you’ll learn skills to transform tradition into celebration. Spread the happiness of baking with loved ones!
Instructor: Pierre Paillé, IDE Master Chef Instructor, Pastry (Eng)
Course Fee: $12,800 + Towngas Fun 10pts (6 lessons) (CPWC1989) *Member discounts are not applicable
Date and Time:
Thursday 20 Nov 6:30 - 10:30p.m.
Friday 21 Nov 6:30 - 10:30p.m.
Saturday 22 Nov 9:00a.m. - 5:00p.m.
Thursday 27 Nov 6:30 - 10:30p.m.
Friday 28 Nov 6:30 - 10:30p.m.
Saturday 29 Nov 9:00a.m. - 5:00p.m.
*The sequence of the lessons will depend on the instructor's arrangement
Lesson 1: Christmas Shaped Cookies & Gingerbread House
Practice: Christmas Shaped Cookies & Gingerbread House
Highlights:
- Master royal icing techniques for decorating festive cookies
- Learn dough shaping and baking for structural integrity
- Construct and decorate a gingerbread house with edible elements
Lesson 2: Christmas Brioche
Practice: Christmas Brioche
Highlights:
- Understand enriched dough preparation and fermentation
- Learn festive shaping techniques (e.g. star, wreath)
- Explore flavor infusions like citrus zest, dried fruits, and spices
Lesson 3: Traditional Yule Log (Bûche de Noël)
Practice: Traditional Yule Log (Bûche de Noël)
Highlights:
- Roll and assemble sponge cake with buttercream or ganache
- Create realistic bark textures and decorative elements
- Learn piping and chocolate décor techniques
Lesson 4: Vanilla & Berry Mousse Yule Log
Practice: Vanilla & Berry Mousse Yule Log
Highlights:
- Work with mousse layering and insert techniques
- Learn mirror glaze or velvet spray finishing
- Explore flavor pairing and presentation for modern entremets
Lesson 5: Chocolate Bonbons, Truffles & Christmas Figures
Practice: Vanilla & Berry Mousse Yule Log
Highlights:
- Temper chocolate for shine and snap
- Mold and fill bonbons with festive flavors (e.g. spiced caramel, mulled wine ganache)
- Sculpt and paint chocolate figures (Santa, snowman, etc.)
Lesson 6: Vin Chaud (Mulled Wine)
Practice: Vin Chaud (Mulled Wine)
Highlights:
- Learn the art of balancing spices and wine
- Explore pairing with pastries and serving techniques
- Discover cultural traditions behind this warming holiday drink
