The Pastry Academy by Amaury Guichon is open! To ensure the health and safety of our students we are taking every possible precaution to exceed health and safety standards.

Petits Fours

Module Two

Roughly translated to “small cake“, this is a great place to test out your new skills! We will explore a range of traditional and modern techniques as well as the varied textures these pastries range in. From the crispy meringues and sables, to the softer financiers and madeleines. An emphasis is put on mastering the macaroon during this module. During this time we will work on many different varieties and styles of filling as well.