Lessons From a Pastry Pro

By Kelly Snowden Posted May 05, 2009

Sandro Micheli

© Photo Courtesy of Meg Connolly
Sandro Micheli creating chouquettes


Baking can be pretty intimidating—the precision and delicacy required to craft things like pâte à chou and soufflés leave many home cooks ambivalent about giving pastry a try. This past weekend, though, I got to see how simple and satisfying dessert-making can be with pastry chef Sandro Micheli of Adour, Alain Ducasse’s restaurant in New York City’s St. Regis hotel. He led a class of 10 through the basics of French pastry, from financiers to pâte de fruit. Even though the creations we ended up with appeared precious, Sandro showed us the (relatively) easy steps required to make them, taking much of the mystery out of the process. When our chouquettes came out of the oven puffed and airy, I knew I would be making them again within the week.

While Sandro takes the summer off from classes, expect him to return in September with more, focusing on fall sweets like pies and fruit tarts. Call Adour for details starting in late August, 212-710-2277.

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