Desserts and Pastries Masterclass! This three hour session will cover the art of choux pastry, continental pastries, sugar work and more! Vegetarian and Dairy Free available (not Gluten Free).
DurationVegetarian and Dairy Free available (not Gluten Free)
These are the amazing skills you will learn in your 3 hour hands on session:
Creme brûlée with blowtorch tuition
Choux au Craquelin which we will use to make Croquembouche
Creme Patissiere
Vanilla Zulu’s foolproof cream cheese pastry for sweet or savoury dishes
Spun sugar, sugar glass culinary bling
Enjoy a glass of bubbles from our fully licensed Bar with Gin Cocktails!Gain confidence and learn valuable presentation and decorating skills to ensure a round of applause at the very next dessert you serve.
You will not have to prepare you entire dessert from scratch on your own, we do all the hard work while you concentrate on gaining new skills. We will not have individual work stations, but will work in smaller groups on tasks assigned.
Brisbane’s best cooking school is here! Vanilla Zulu is the place to come for cooking classes, corporate team building and special events.Have you always wanted to do a cooking class? We offer a wide range of interactive cooking classes including cuisines from Italian cooking, Thai, Middle Eastern and Vegan classes.
Guided by our team of accredited Chefs you will learn how to make delicious meals from scratch and enjoy hours of fun and food. Learn to cook everything with quality ingredients in a spacious and modern kitchen. Take home our Recipe Book so you can be your very own chef at your next dinner party. Our cooking classes will suit even the most novice beginner. Join us for your next culinary adventure!
The Certificate III in Patisserie encourages students to employ a broad range of refined patisserie skills and solid kitchen expertise to craft pastry products.
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.
This qualification reflects the role of pastry chefs who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.
Whether it is for one person, or many these mini tortes are sure to impress at your next function.
Three staples on the French tables: Gougères, followed by a deliciously heartwarming “boeuf Bourguignon” (beef and vegetables stew) served with creamy mash potatoes.
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