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Classic Pâtisserie Techniques

New Zealand

Course Date: 23 & 24 June 2018 (runs over 2 days)

Course Time: 9am – 5pm (Includes 1 hour break)

Where: Le Cordon Bleu NZ, Level 2, 52 Cuba Street, Te Aro, Wellington

Course Includes: All ingredients, cooking equipment and teaching resources are provided in our practical kitchens for your use on the day

Course Details/Summary: Classic Pâtisserie Technique teaches the fundamental techniques and methodology surrounding classic handmade pastry products.

Each session focuses on specific types of pastries which are then expanded upon to further increase your knowledge. Techniques are first demonstrated by our Chef before you apply them to a number of carefully selected recipes to develop your practical abilities. This course has been designed to improve your confidence in the home kitchen and provide you with an essential repertoire of skills that can be applied to a variety of pastry recipes.

Techniques used will be:

  • Sweet pasty
  • Laminated dough (puff pastry)
  • Blind baking
  • Tarts
  • Mousse
  • Glaze
  • Cream fillings
  • Mille-Feuille
  • Item presentation

Everything you create is yours to take home at the end of the day.

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

Want to make an instant booking or learn more?

Contact Us: +64 4 472 9800  |  nz@cordonbleu.edu

All bookings are subject to the following terms and conditions


Short Courses

New Zealand