Are You Interested in training to become a Pastry Chef?

If you’re interested in preparing to become a pastry chef, explore the Le Cordon Bleu Pâtisserie and Baking Associate of Applied Science Degree Program at Le Cordon Bleu College of Culinary Arts Minneapolis/St. Paul. The program can help prepare you for career opportunities such as a pastry chef or a baker in a restaurant or bakery. Learn to make all kinds of different pastries, including some of these:

Shortcrust

Shortcrust is the proper name for the type of pastry that is used as a base for pie crusts. It doesn’t rise like traditional baked goods because it lacks a leavening agent. It tends to be light and flaky, and is perfect for pies and tarts because it doesn’t overpower the flavor of the ingredients in the pie. If you pursue pastry chef career opportunities, you will likely be making a lot of pies, so a good shortcrust recipe can be a valuable part of your arsenal.

Puff Pastry

A puff pastry is a light and airy pastry used for dishes like danishes and turnovers. The process to creating a good puff pastry is very delicate and requires a lot of preparation and careful work. Puff pastry is also used for croissants, certain types of pies and rolls.

Choux Pastry

Choux Pastry is another light pastry made of butter, water, flour and eggs. It rises, using the steam created in the cooking process. The choux pastry is used for popular dishes like éclairs and other desserts.

These are really just the tip of the iceberg of the kinds of dishes you can create as a pastry chef. A pastry chef career can take you into the kitchens of some of today’s finest restaurants, where you can craft delicious desserts and dishes using the skills you learn at Le Cordon Bleu College of Culinary Arts Minneapolis/St. Paul.

Find out if you are a candidate for acceptance and begin working towards rewarding pastry chef career opportunities today!