In this class you’ll learn to make dramatic petit gateaux using one of my most loved ingredients, Pedro ximinez sherry.
DurationIn this class you’ll learn to make dramatic petit gateaux using one of my most loved ingredients, Pedro ximinez sherry.
Composed of a dark chocolate mousse, Pedro ximinez jelly, chocolate fondant (the dessert fondant, not the stuff you put on the outside of a cake) dark chocolate glaze and a chocolate tuile. This petit gateaux is full of texture and flavour!
Class will run for approximately 3.5 hours on Saturday the 16th of August at 11am. You are not required to bring anything, just wear comfortable, closed toe shoes. You will be provided with a box to take your pastries home.
I'll walk you through and show you every step and then you get to make everything yourself! I (Maxine Scheckter) am a French trained pastry chef, have worked in restaurants and patisseries in Wellington (Logan Brown), Paris (Gateaux Thoumieux) and London (The Fat Duck and Sketch). I hope to share my passion and teach others to create beautiful food.
Join us for a intimate class with a maximum of 10 people at our kitchen in Miramar. We also do private classes and birthday parties!
You’ll learn all about the history of chocolate, the art of craft chocolate and the chocolate-making process, right from bean to bar.
This class is a chocoholic's dream. Dipping, moulding, rolling, tempering and paddling of chocolate is followed by decorating and presentation tips.
Spoil yourself, your family, friends or some of your team to a fun experience and learn how to make your own truffles and molded bonbons.
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Bring in your colleagues or family and friends and we’ll show you how we craft our gourmet chocolates, give you a peek inside the factory, and teach you everything you need to know about hand rolling your own unique creations.
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