I don't have any specific schools but why not contact the French education department and try to arrange a stage in a European pastry shop. (I think Lenotre does them).
Since I am assuming that you want to work on the professional level I would stay away from the famous schools LCB, Escoffier, La Verrene. Most employees I have had from there felt, and were, unprepared for real production based pastry work.
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