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.
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.
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.
Three staples on the French tables: Gougères, followed by a deliciously heartwarming “boeuf Bourguignon” (beef and vegetables stew) served with creamy mash potatoes.
Chef Kurt is an acclaimed pastry chef who has worked in hatted restaurants in Australia and Michelin starred restaurants in London.
This intensive, full-day workshop will teach you how to bake your own stunning eclairs and French-style macarons at home - the darlings of the French pâtisserie world.
You will learn all the baker’s techniques, from mixing, proving and baking. And best of all, eating your own product and sharing them with special people.
Knowing how to make the perfect macaron is essential for any pastry chef and a great skill to have for any lover of patisserie.
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