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              Pâtisserie Techniques


              This four-day pastry and baking course teaches the fundamental techniques and methodology surrounding classic artisan patisserie products including: choux pastry, pâte sucrée, cake batters, laminated doughs, aerated pastries, and more.

              Each day is divided into core competencies which are then expanded upon to further enhance your repertoire. Our world-class Chef will demonstrate each step in the process of making the days recipe before you recreate your own version under their supervision.

              Through completion of this programme, you will master a range of classic techniques which you can use to interpret recipes and improve your confidence in your kitchen at home.

              In our four day Pâtisserie Techniques cooking course, you will learn:

              Basic doughs & usage:
              • Pâte sablée
              • Pâte sucrée
              • Pâte brisée
              • Pâte feuilletée
              • Pâte à choux
              Cake batters:
              • Madeleine
              • Crème d’amande
              • Génoise sponge
              • Pound cake
              Classical desserts:
              • Galette des rois
              • Tropical fruit charlotte
              • Tarts
              • Biscuits

              Included in the price:
              22-hour group practical tuition over 4 days, all ingredients, a recipe booklet, an apron and tea towel. All cooking equipment and teaching resources are provided in our practical kitchen for your use on the day. No prior knowledge is required for this course, which is suitable for both novices and cooks with some experience. All of the food created during the day is yours to take home with you.

              Maximum of 16 participants working at their own station.


              This course is now fully booked. Please click on the button below to be added to the waiting list.

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