I've always been a lover of French Pastries but have never quite perfected this very Gallic art. It seems that every little corner cafe from Marsailles to Orleans can do it, so why do I find it so difficult.


Well, it seems I'm not alone. The French Culinary Institute, in the heart of New York's thriving culinary scene offers hands on courses in a whole range of areas, with particular attention paid to French Pastries. The course that particularly caught my eye was:


Classic Pastry Arts (600 hours)
Creating fine pastry is science, art, and a little magic. The best way to learn Pastry Arts is at The FCI, in a program written by our Dean, the legendary Jacques Torres, one of the youngest recipients of the prestigious Meilleur Ouvrier de France Pâtissier Award. Through our unique approach and distinguished faculty, w e set ourselves apart from other pastry chef schools.

You'll start at the beginning, with equipment basics and theory. But your training is hands-on — you'll be making a French apple tart on day one!
Working at your customized workstation, you'll make all this and more:


• the classic pastry doughs, like pâte brisée and pâte sucrée.

• pâte à choux (cream puff pastry)
• pâte feuilletée (puff pastry), for napoléons and palmiers.

• croissants, Danish and brioche, and a full range of quick and yeast breads.
• the art of bite-sized petit fours.

• an incredible realm of cakes, from the génoise to the dacquoise.
• a romantic, three-tiered wedding cake

• sophisticated plated restaurant desserts made to order ("à la minute") including frozen and hot desserts
• blown sugar, spun sugar, pulled sugar and marzipan to dramatize a dessert or make a presentation piece

• glorious chocolate: creating delectable candy and decorative showpieces
Best of all, you'll learn to make magic.

We support your success with kitchens equipped under the guidance of well-known pastry professionals, and distinguished Chef-Instructors to help you until it feels right, and you can do it with ease.
And you can do it all -- and receive your Grand Diplôme -- in 6 months of day classes or 9 months of evening classes. The day you graduate, you'll be qualified to work create pastry art & designs, capably, in the finest commercial kitchens. And, as an added benefit, you’ll train and take the exam for food safety certification from the National Restaurant Association—the most widely accepted foodhandling certification in the country.


Looks appealing. For those of you who really don't have time to spend 600 hours learning and are happy with a recipe that will get you 'nearly' there, here's mine:


Remember, the art is not in the ingredients, but in the preparation


Ingredients:

2 cups all-purpose flour
1/2 teaspoon salt

1/2 cup butter
1/2 to 3/4 cup water


Directions:

Sift flour and salt; rub in butter with fingertips. Make well in center; add water a little at a time. The index finger is really best to do this, or use a fork and stir in spiral fashion, beginning at inside of well and gradually moving to outer edge. Dough should be soft enough to gather up into a ball, but not sticky. Roll in foil; refrigerate for 2 to 24 hours before using. Can be stored a week or more.


Yield enough for 9-inch pie plate.