If the first month of our Ferrandi program had to have a name, it would be, The Month of Tarts. The idea is to practice working with doughs: pâte foncer (short crust dough) pâte sucre (sweet dough) and pâte sabler (sanded dough) – all are the bases for French tarts, and there are many.
To fill many tarts we use various creams, so we work with either or a combination of: creme amande (almond cream), creme patissiere (pastry cream), creme pistache (pistache cream).
The French are famously known for their abundant use of seasonal fruits. Ferrandi ensures all year round supplies of both seasonal and out of season produce (imports), this ensures that students never miss a recipe.