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Discover the art of pâtisserie and learn how to create edible masterpieces!

Designed for hobbyists who want to ‘step-up’ their passion for baking and learn new techniques, Les Fondements de la Pâtisserie is a 6-week short course with classes held on Saturday's.

This hands-on workshop will delight your inner pastry chef and is the icing on the cake to your weekend.

Explore the foundations of pâtisserie and develop the skills essential to making cakes, tarts, macarons, choux pastry, entremets, and more. Guided by a top Le Cordon Bleu chef, you will build the confidence to craft your own delectable creations with technique and precision.

Examples of what you could learn:

Course structure is indicative and may be subject to change

program

Modern Gateaux, Contemporary & Classic Tarts

What you could bake:

  • Pain d’Épices (Spiced Loaf Cake)
  • Pain au Citron & Bergamot (Lemon & Earl Grey Loaf cake)
  • Pâte Sucrée (Sweet Pastry Crust)
  • Tarte au Citron Meringuée (Lemon Meringue Tart)
  • Quatre-quart Chocolat, Noisette & Ganache Lactée (Milk Chocolate and Hazelnut Gateau)
  • Glaçage Noisettes (Hazelnut Icing)
  • Tarte aux Cerises et Pistaches (Cherry and Pistachio Tart)
  • Crème Pistache & Amandes (Pistachio and Almond Cream)
  • Glaçage Mirroir (Mirror Glaze)

program

Macarons & Biscuits

What you could bake:

  • 6 Flavours of Macarons:
    • Dark Chocolate
    • Hazelnut
    • White Chocolate
    • Chai
    • Passionfruit
    • Salted Caramel
  • Sablés (Shortbread Biscuit)

program

Choux Pastries

What you could bake:

  • Gâteau Saint-Honoré (Cake with Choux Pastry)
    • Choux Pastry
    • Crème Pâtissière (Vanilla Pastry Cream)
    • Crème Chantilly (Chantilly Cream)
    • Caramel
    • Classic Chantilly Eclairs
    • Chocolate-Raspberry Mousse Eclairs
    • Chocolate Crème Pâtissière (Chocolate Pastry Cream)
    • Crème Mousseline (Pastry Cream with Butter)

program

Entremet (Layered Cake)

What you could bake:

  • Hazelnut, Cointreau & Dark Chocolate Entremet
    • Hazelnut Dacquoise
    • Raspberry Confit
    • Dark Chocolate Crémeux (Cream)
    • Cointreau punch
    • Vanilla & Cointreau Mousse
    • Assemble Entremets
    • Prepare Glaçage Mirroir (Mirror Glaze)
    • Decorate Entremet

Les Fondements da la Patisserie (Saturday Classes)

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