This 2 part class will see you make Sourdough, Croissants & Danish Pastries from scratch. The class is spread over 2 sessions (Sunday morning and Monday evening) to ensure the full process is complete.
DurationThis 2 part class will see you make Sourdough, Croissants & Danish Pastries from scratch. The class is spread over 2 sessions (Sunday morning and Monday evening) to ensure the full process is complete.
26th & 27th September 2021
The full process includes:
Both sessions are compulsory for this class & will be approximately 3:30/4 hours in duration.
Whether you dream of being a sous chef at a Michelin-starred restaurant in Paris, opening a hole-in-the-wall bakery in the middle of bustling New York City, or running your own restaurant in a quiet country town, you need the right training facilities and environment to turn your vision into reality.
France has long been envied for its beautiful pastry shops. My first job in my industry was in a famous pastry shop in my childhood city of Libourne.
Whether you are wanting to make a simple cream puff or have a go at your very own croquembouche this half day course is a great starting point.
The Certificate III in Patisserie encourages students to employ a broad range of refined patisserie skills and solid kitchen expertise to craft pastry products.
An understated Parisian classic that you will love! Choux pastry with a sable crust, filled with a hazelnut crunch and lashings of hazelnut cream, a touch of gold powder and roasted hazelnuts to finish.
Whether it is for one person, or many these mini tortes are sure to impress at your next function.
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