September 24, 2012

The Driehaus Museum Debuts Special Culinary Event

This autumn, a series of three unique events showcases the time-honored art of French pastry in the Driehaus Museum’s fin de siècle ballroom.

Inspired by the 2009 documentary film Kings of Pastry, which offered unprecedented behind-the-scenes access to the prestigious Meilleurs Ouvriers de France competition, the Olympics of French pastry, each session of this program features a traditional French dessert. Chef Jacquy Pfeiffer, co-founder of Chicago’s renowned French Pastry School, presents culinary demonstrations and tastings, and Flora Lazar, a food historian and the film’s producer, provides an introduction to each session. Participants also receive a complimentary Kings of Pastry DVD and printed recipes for re-creating in their own kitchens afterward.

Steeped in Tradition: The Kings of Pastry will showcase the art and design of fine French pastry, much like the Nickerson Mansion exemplifies the remarkable architecture and design that governed late 19th-century America,” says Driehaus Museum Director Lise Dubé-Scherr. “Outside of France, Chicago has become the finest center of French pastry education; so we are delighted to present this pastry program for enthusiasts of all levels.”

Participants may choose to explore the time-honored methods of French cream puffs, luscious caramel, or sugar sculptures—or all three!

The Art of the Cream Puff
Thursday, October 11

Chef Pfeiffer demonstrates how to create the perfect cream puff, one of the most familiar recipes in classical French pastry.

The Luscious World of Caramel
Thursday, November 1

Pastry enthusiasts are invited to discover the luscious world of caramel as Chef Pfeiffer shares a special raspberry-enhanced recipe that was featured in the film.

Sugar Showpieces
Thursday, November 29

Learn how to sculpt a showpiece from sugar, an artistic medium chefs have used for centuries. Chef Pfeiffer helps participants master these techniques to impress guests at home.

Each event takes place from 6:30 to 8:30 p.m. in the ballroom on the third floor. Tickets are sold separately, $50 for Museum members and $60 for the public, and may be purchased by visiting the Museum’s website or by calling 312 482 8933, ext. 21. 

About the French Pastry School
The French Pastry School of Kennedy-King College is the premier international institution of pastry arts education. Superb instruction, superior equipment, and top quality ingredients enable the co-founders, Chefs Sébastien Canonne, M.O.F. and Jacquy Pfeiffer, to uphold an exceptional educational facility for all things sweet and baked.

About Flora Lazar
Flora Lazar, a writer, historian, and pastry chef, is the owner of Flora Confections, a Chicago-based French confectionery. A graduate of the French Pastry School’s L’Art de la Pâtisserie program, Ms. Lazar has traveled extensively in France interviewing, observing, and writing about French pastry chefs. She produced the 2009 documentary film Kings of Pastry, which lent views of the tension and drama behind the scenes at the M.O.F. competition and received international critical acclaim.

< Back to overview

Downloads

Sign up for e-News

Stay up to date with the latest news and programs from the Driehaus Museum. Click here to subscribe