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Pastry Classes: Stéphane Tréand Pastry School, Costa Mesa, California

2015-03-03 '
   La version Française se trouve ICI

Stéphane Tréand Pastry School, breakfast pastries «Viennoiseries» classes

Back to school! I signed up for the Viennoiseries (or breakfast pastries) classes of Stéphane Treand, a distinguished pastry chef in Costa Mesa, California
Cours de Pâtisserie de Stéphane Tréand, Costa Mesa

Treand Pastry

Treand Pastry school is located in Orange County, south of L.A.
Stéphane Tréand Pastry School
Unit H
3321 Hyland Avenue
Costa Mesa, CA 92696
Cours de Pâtisserie de Stéphane Tréand, Costa Mesa
Cours de Pâtisserie de Stéphane Tréand, Costa Mesa
Students share the pastry factory with the professionals working for the pastry store. Every pastry batch that is prepared by the professionals is scrutinized and «validated» by Stéphane, which guarantees quality and perfection !Cours de Pâtisserie de Stéphane Tréand, Costa Mesa
The chefs make excellent chocolates...Cours de Pâtisserie de Stéphane Tréand, Costa Mesa
... and delicious pastriesCours de Pâtisserie de Stéphane Tréand, Costa Mesa

The pastry school

I loved the design of the premises: the store, the school and the factory share the same premises and are divided by glass walls... customers, students and pastry chefs can see each other
Cours de Pâtisserie de Stéphane Tréand, Costa Mesa
Classes are held in small groupsCours de Pâtisserie de Stéphane Tréand, Costa Mesa
Cours de Pâtisserie de Stéphane Tréand, Costa Mesa

Stéphane Treand

Stéphane has been awarded several prizes in Europe and in North America. He is a prestigious Meilleur Ouvrier de France depuis 2001, a top chef award in France
Cours de Pâtisserie de Stéphane Tréand, Costa Mesa
Stéphane is also an excellent teacher.

Did you notice the french stripe around his neck? That's not a French flag, but the distinctive sign that only MOF (meilleur ouvrier de France) are allowed to wear, like Stéphane. It is a superior award in France
Cours de Pâtisserie de Stéphane Tréand, Costa Mesa

First classes...

This is my first day at the school
Cours de Pâtisserie de Stéphane Tréand, Costa Mesa
Classes start early, and all the chefs are already workingCours de Pâtisserie de Stéphane Tréand, Costa Mesa
Breakfast at the school, Stéphane shows us this brioche with a chocolate macaroon insideCours de Pâtisserie de Stéphane Tréand, Costa Mesa
Here is what we are going to learn and bake... I feel soooo excited
Cours de Pâtisserie de Stéphane Tréand, Costa Mesa

Puff dough and Croissants dough

Here we go ! We started learning the Croissant dough and the Puff dough
Cours de Pâtisserie de Stéphane Tréand, Costa Mesa
To roll the dough, we are going to use a professional dough sheeter
Cours de Pâtisserie de Stéphane Tréand, Costa Mesa

Dough

Stéphane walks us through the steps for the dough
Cours de Pâtisserie de Stéphane Tréand, Costa Mesa
Cours de Pâtisserie de Stéphane Tréand, Costa Mesa
Stéphane shares all the detailed steps: resting times, dough temperature, etc...Cours de Pâtisserie de Stéphane Tréand, Costa Mesa
We learned the simple fold («tur» in French) and the double turnCours de Pâtisserie de Stéphane Tréand, Costa Mesa
Then we use the dough sheeter... I wish I had the same at home !
Cours de Pâtisserie de Stéphane Tréand, Costa Mesa
You don't only learn recipes, you also learn all the methods and tricks that professionals like Stéphane use daily
Cours de Pâtisserie de Stéphane Tréand, Costa Mesa

Croissants

Once the dough is ready and has rested long enough in the frige, we can roll the croissantsCours de Pâtisserie de Stéphane Tréand, Costa Mesa
Croissants rolling seems easy but...Cours de Pâtisserie de Stéphane Tréand, Costa Mesa
when Stéphane rolls them they are perfect...
Cours de Pâtisserie de Stéphane Tréand, Costa Mesa
but when it's us, they are not quite the same... we need to practice !
Cours de Pâtisserie de Stéphane Tréand, Costa Mesa
We then baked the croissantsCours de Pâtisserie de Stéphane Tréand, Costa Mesa
Me and Stéphane, putting the croissants aside
Cours de Pâtisserie de Stéphane Tréand, Costa Mesa
Perfect result...
Cours de Pâtisserie de Stéphane Tréand, Costa Mesa
Perfect inside...
Cours de Pâtisserie de Stéphane Tréand, Costa Mesa

Almond Croissants

We then made Almond Croissants
Cours de Pâtisserie de Stéphane Tréand, Costa Mesa
We use an Almond Cream that we prepared from scratchCours de Pâtisserie de Stéphane Tréand, Costa Mesa

Chocolate Croissants

We use the same dough for the chocolate croissants
Cours de Pâtisserie de Stéphane Tréand, Costa Mesa
Cours de Pâtisserie de Stéphane Tréand, Costa Mesa
This is my first chocolate croissant !
Cours de Pâtisserie de Stéphane Tréand, Costa Mesa

Almonds puff sticks «sacristain»

Cours de Pâtisserie de Stéphane Tréand, Costa Mesa
For the Sacristains, Stéphane just cuts strips of Puff Dough, butter then and sprinkle some crushed almonds (and other secret ingredients that I will not reveal!)Cours de Pâtisserie de Stéphane Tréand, Costa Mesa
Here we go ! Voila !Cours de Pâtisserie de Stéphane Tréand, Costa Mesa

Almond Turnovers

Now comes one of my favorites... the apple turnoversCours de Pâtisserie de Stéphane Tréand, Costa Mesa
We will not use some pre-made apple sauce. Instead, we will cook from scratch our apple «compote», for a far better result !
Cours de Pâtisserie de Stéphane Tréand, Costa Mesa
Cours de Pâtisserie de Stéphane Tréand, Costa Mesa
Cooking the diced apples...Cours de Pâtisserie de Stéphane Tréand, Costa Mesa
We let the compote cool down and we will fill the apple turnovers doughs
Cours de Pâtisserie de Stéphane Tréand, Costa Mesa
we then bake them...Cours de Pâtisserie de Stéphane Tréand, Costa Mesa

My work !

I am proud of my apple turnover !
Cours de Pâtisserie de Stéphane Tréand, Costa Mesa

King Pie

We also made a French classic, the «Galette des Rois», or King Pie, a delicious pie filled with Almond CreamCours de Pâtisserie de Stéphane Tréand, Costa Mesa
Cours de Pâtisserie de Stéphane Tréand, Costa Mesa

My work

Pretty proud of my King pie !
Cours de Pâtisserie de Stéphane Tréand, Costa Mesa

Palmiers

«Palmiers» or Elephant EarsCours de Pâtisserie de Stéphane Tréand, Costa Mesa
Cours de Pâtisserie de Stéphane Tréand, Costa Mesa
Cours de Pâtisserie de Stéphane Tréand, Costa Mesa

Brioches

Brioche dough

We are going to make a variety of brioches, using the same dough
Cours de Pâtisserie de Stéphane Tréand, Costa Mesa
Stéphane shows us a few tricks to succeed the Brioche dough. One of the secrets is to knead cold ingredients. Even the kneading bowl and the hook must be cold.Cours de Pâtisserie de Stéphane Tréand, Costa Mesa

Brioche de Nanterre

Cours de Pâtisserie de Stéphane Tréand, Costa Mesa
Cours de Pâtisserie de Stéphane Tréand, Costa Mesa
Cours de Pâtisserie de Stéphane Tréand, Costa Mesa
Cours de Pâtisserie de Stéphane Tréand, Costa Mesa
Cours de Pâtisserie de Stéphane Tréand, Costa Mesa

Sugar Brioches

Cours de Pâtisserie de Stéphane Tréand, Costa Mesa
Cours de Pâtisserie de Stéphane Tréand, Costa Mesa
Cours de Pâtisserie de Stéphane Tréand, Costa Mesa

Brioches à tête

Cours de Pâtisserie de Stéphane Tréand, Costa Mesa
Cours de Pâtisserie de Stéphane Tréand, Costa Mesa

Chocolate snails

Cours de Pâtisserie de Stéphane Tréand, Costa Mesa
Cours de Pâtisserie de Stéphane Tréand, Costa Mesa
Cours de Pâtisserie de Stéphane Tréand, Costa Mesa
Cours de Pâtisserie de Stéphane Tréand, Costa Mesa

Stephane Treand Classes

We are reaching the end of the classes... We assembled all our dishes together on a table, to take nice photos and show off on our facebook pages....
Cours de Pâtisserie de Stéphane Tréand, Costa Mesa
Cours de Pâtisserie de Stéphane Tréand, Costa Mesa
We shared all of these...
Cours de Pâtisserie de Stéphane Tréand, Costa Mesa
So we can enjoy our breakfast...
Cours de Pâtisserie de Stéphane Tréand, Costa Mesa
.. and share with our families and friends
Cours de Pâtisserie de Stéphane Tréand, Costa Mesa

Finally...

I was very happy with the Stéphane Treand Pastry School. I learned so many recipes and tricks. Stéphane is a talented chef and an excellent teacher.
Next step for me is to sign up for his chocolate classes

Cours de Pâtisserie de Stéphane Tréand, Costa Mesa

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Comments for This Post

3 Comments
  1. On Sunday May 19, 2019
    Anonymous wrote:
    I like your work chef
  2. On Sunday May 19, 2019
    David Fondo birya wrote:
    I like your knowledge I am a Kenyan I am working as acting pastry Chef in Kampala Uganda
  3. On Sunday May 19, 2019
    François answered:

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