STUDIO CITY (CBS) — Southern California locals are sure to give a warm welcome to the Southland’s newest pastry school, The Art of Pastry, located in San Clemente. School founder and world renowned pastry chef, Stephane Treand, has been creating gourmet desserts since he was 16.

Treand was even named the “Meilleur Ouvrier de France” or “Best Craftsman in France” by the French government.

Stephane Treand stopped by KCAL9 Monday to demonstrate the art of pastry.

Treand has worked as Executive Pastry Chef at a number of Southland favorites such as the Four Seasons in Newport Beach and the St. Regis Monarch Beach Resort in Dana Point. However, his lifelong dream was to open his own pastry school and earlier this year, he did just that.

For more information on Stephane Treand and The Art of Pastry, click here.

Dessert Recipes

Champagne and Raspberry Verrines

Champagne Mousse

250 g / 9 oz  Champagne

100 g / 3.5 oz  Sugar

4 Egg Yolks

10 g /0.35 oz  Flour

1 Gelatin Sheet, soaking in cold

500 g/ 20 oz Whipped Cream

Bring to boil champagne, sugar, yolks and flour. Add the bloomed gelatin and the whipped cream. Keep in a piping bag in refrigerator.

Raspberry Coulis

200 g/ 7 oz  Raspberry Puree

30 g / 1 oz  Sugar

1 gelatin sheet, soaked in cold water for 10 minutes (called blooming)

Mix the bloomed gelatin with a part of warm raspberry puree. Add the rest of the puree with the sugar.

Coconut Dacquoise

100 g /3.5 oz  Egg Whites

30 g/ 1 oz Sugar

18 g/ 0.5 oz  Almond Powder

85 g / 3 oz Powdered Sugar

65 g/ 2 oz  Shredded Coconut

In a mixer with a whip attachment, whip egg whites with sugar to medium peaks. Sift together all dry ingredients. Fold dry ingredients into the egg whites gently with a rubber spatula.  Spread on a sheet pan lined with parchment paper and bake at 350⁰ F.

Passion Fruit Macarons

160 g/ 5 oz Almond Powder

210 g/ 7.5 oz  Powdered Sugar

140 g/ 5 oz Egg Whites

70 g/ 2.5 oz Granulated Sugar

Whip egg whites with granulated sugar and salt, add the almond powder and sifted powdered sugar. Mix well and pipe on silicon mat. Bake at 310⁰ F for 12 min.

Filling for macarons:

125 g/ 4.5 oz Passion Fruit Puree

225 g/ 8 oz  Milk chocolate

50 g/ 1.75 oz  butter

Bring the passion fruit puree to boil, pour onto milk chocolate and stir until chocolate is melted. Add the butter. Cool down and fill the macarons.


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