Plated Desserts & Petits Gâteaux

Plated Desserts & Petits Gâteaux

9 August - 11 August - 2.5 DAYS

Patrice Demers

Chef/Owner, Patrice Pâtissier

Brooklyn, NY

$ 1055 $ 738.5
30% discount off all classes for north american cercle v members
Interested in participating in the class Have questions ? Email


  • Learn Chef Patrice’s technique to create desserts in which every ingredient has a purpose
  • Create some of the best sellers sold at his pastry shop, including petits gâteaux, entremets and plated desserts
  • Explore interesting flavor combinations and pairings to create balanced, distinctive desserts
  • In a relaxed environment, discuss with Chef Patrice his experiences and inspirations as one of Canada's biggest pastry stars
  • Sharpen your techniques preparing sponges, creams, mousses, sorbet and decorations
  • Learn new techniques to finish and garnish your cakes using seasonal products.


You will learn the importance of balancing and combining flavors and textures to create seasonal pastries and plated desserts. Discover how to use wild and innovative ingredients such as mushrooms, sweet clover, and flowers to create desserts that your customers will remember.

You will also sit down and discuss the inspiration at Patrice’s famous shop, Patrice Pâtissier and dig deeper to gain an understanding behind the day to day business. Patrice will explain how he successfully applied what he learned through practical experience as a restaurant pastry chef to open a pastry shop. Through Chef Demers’ class you will learn the knowledge and technical skills to translate daily inspirations into a seasonal menu, as well as the business knowledge you need to run a successful pâtisserie business.


Class price includes croissants and coffee in the morning, lunch each day, a class recipe book, apron, travel mug, pen, as well as all materials, ingredients, and equipment needed for class. In response to Covid the class price no longer includes a group dinner or professional photographer, the class price has been lowered to reflect this change.


8:30am Arrival ; coffee and croisssants
9:00am Beginning of Practical Day
1:00pm Lunch
2:00pm Class Resumes
4-4:30pm Dessert Buffet
5:00pm End of Practical day

We try our best to finish on time, however, class may go over the allotted time to cover all the class material. Please keep this in mind when arranging your travel.

Passionate about restaurants and pastry for many years, Patrice decided in 1999 to enroll in cooking school. After his training in pastry and in professional cooking, he worked for more than 15 years in some of Montreal best restaurants, creating desserts where fruits and acidity play an important part and where sugar never dominates.

In 2014, he opened his own pastry shop: Patrice Pâtissier near Atwater Market in Montreal where he creates desserts using local and seasonal ingredients. Besides serving lunch and brunch, Patrice also gives pastry classes in the evening.

Because he loves to share his passion for pastry, Patrice has published 3 books and has been hosting a t.v. show "Les Desserts de Patrice" for 5 seasons on Canal Vie. Some of his recipes have also been published in magazines like "So Good" and "Fou de Pâtisserie". He's also been invited twice to Paris to gives demonstrations at the Omnivore Food Festival.


If you cancel 45 days or more prior to the first day of class, you will be completely refunded. If you cancel within 45 days you will receive a 50% refund or 100% class credit to be used within a year of the cancellation date. If you cancel within one week of the class you will receive a 50% class credit to be used within one year of the cancelation date. 

We do our best to avoid canceling or rescheduling classes, however, please be aware that classes are subject to change due to conflicts, instructor illness, travel issues, etc. We will contact you immediately in case of any date changes or course cancellations. In the case a class is rescheduled or canceled we offer you the choice of a full refund or a class credit to be used within one year of the cancellation date. 

As Valrhona is not responsible for your accommodations we recommend booking refundable forms of transportation and accommodations, so if an unforeseen change occurs you will not be charged. 

Our response to Covid

We will be taking every safety precaution and following all local and CDC guidelines as we prepare for and host these classes beginning in April. The health and safety of our community and team is our first priority, and we will be constantly updating our plans and precautions to ensure maximum safety. We have revised our cancellation policy to be more flexible during these uncertain times. If you have any questions please contact 

Chef referral program

Refer a friend for l'Ecole Valrhona Brooklyn 2021 professional class and receive a $200 credit

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