The French Pastry School

To all followers of The French Pastry School 🌟 We thrilled to announce that you can continue to follow along with Chef Sebastien Canonne on his digital platform and page page, The Butter Book, where he'll be sharing content, recipes ideas, tips and tricks.

Your support means the world to us, and we can't wait to connect with you over at The Butter Book. Let's continue to make this journey an amazing one together!

Last bake of the year:
orange flavored brioche with almond crisp and candied oranges. Happy New Baking Year to all!

Happy Holidays!
Our Chefs used the Pain d’épices gingerbread recipe from the Bread Arts Course to craft this super moist cake with almonds, dried fruit and candied citruses.

is preparing new savory kugelopfs recipes for the last Rouxbe] live event of the year. Stay tuned !
Rouxbe] ‘s biggest sale ever is here! Save 50% on all courses |

Join and Chef Scott Samuel for an exciting new live event next week : Thursday, November 17, 2022 at 12:00 pm Pacific, 3:00 pm Eastern
The topic is: Pies, Tarts, and Desserts for the Holidays
Learn how to make quince jelly and spread from scratch, and flavor it with hibiscus petals and elderberry to create a delicious tart. Other recipes include a fresh pear pie, “the Jacquy way” and a thin puff pastry galette featuring mushrooms sautéed with parsley, pink garlic, feta cheese, and bacon bits. You won't want to miss this event as Chef Jacquy will also share his foolproof cider and caramel-infused apple tart!
Bring all your questions, and a healthy appetite for this mouth-watering event. https://rouxbe.com/live-events/862

Just in time for pie/ tart season! A cider Infused Caramelized Apple tart. We will share the recipe during our next live event on November 17, 3 pm ET.
https://rouxbe.com/live-events/862

Check out this new hibiscus and elderberry infused quince tart! will share the recipe during his next live event on Thursday November 17th. More details to follow soon!

Stay tuned, is working on new recipes for his next live live event including a fall quince dessert infused with hibiscus and elderberry tea. More details to come soon!

Join our Chefs tomorrow at 3 pm ET for a new live event !
Chef Jacquy Pfeiffer has crafted new seasonal fall-inspired desserts and cakes made from core Rouxbe pastry courses fundamentals and techniques. These brand new recipes include a Fall Fruit & Pumpkin Pound Cake, Candied Orange and Hazelnut Spiced Dark Chocolate Cookies, a Super Rustic Mixed Nuts and Coffee Engadine Tart, Pan de Mu**to and many more. Tune in for this new live event and discover these unique seasonal creations. And don't forget to bring all your questions for and Chef Scott Samuel!
Follow this link to sign up now :
https://rouxbe.com/live-events/861

New fall inspired pound cake made with roasted pumpkins, pears, cinnamon and mixed nuts. Recipe to be release during our next live event, more details to come.

We are working on some new fall inspired recipes for our next live event, stay tuned. More details to come soon!

Healthy and Better For You Foods: In this session, Chef Sebastien will focus on plant based protein and balanced nutrition (complete protein, dietary fibers, lower carb…), as well as gluten free applications. He will layout the foundation of ingredients for such formulations including their functionalities and nutritional values. Chef will address the building block of R&D of such formulations, such as particle size, hydration, mixing process, baking time, shelf life, taste, and texture.

Looking forward to seeing you there! Bakingexpo.com/edu

Join Chefs Josh Johnson from Guittard Chocolate Company, Chef Scott Samuel, and Chef Jacquy Pfeiffer for a new exciting live event tomorrow, June 15th at 2:00 pm CDT. The Chefs will discuss the different types of chocolate products, how to use them in your recipes, and review videos from ‘s three online courses. The live event will provide detailed information on the best types of chocolate for the home kitchen.
https://rouxbe.com/live-events/830