Learn to create perfect macaron (french macaroon) every time with our Mastering Macarons one-day cooking course in London.
DurationOur Pâtisserie Chefs will teach you how to produce the four main types of macaron, leading you through the crucial stages of the french macaroon making process including:
The recipes taught include Macaron de Nancy, coconut macarons, traditional French macarons, and chocolate ganache.
At Le Cordon Bleu London, you will be inspired to develop your passion for the culinary arts, wine, and management under the direction of our chef instructors and lecturers. Our Le Cordon Bleu Master Chefs are both classically trained and qualified teachers, whilst our lecturers contribute a wealth of knowledge gained through years of experience in both education and the hospitality industry.
London is widely considered the gastronomic capital of the world, attracting ambitious culinary and hospitality talents from around the globe. By living and studying in the UK capital, you will be at the heart of a rich variety of international cuisines and lifestyles - it is quite simply the experience of a lifetime!
Our Cook & Eat team put together a unique one-day course, perfect for pie lovers. In class, you’ll master a variety of pastry and pie-making techniques to replicate at home. With so many great pastry and pie recipes to learn, join us and be the perfect host!
Our chefs will guide you through different pastry skills as you cook up some comfort food classics using buttery pâte sablée and flaky rough puff, plus rich and golden hot water crust pastry.
Join renowned baker and author Emmanuel Hadjiandreou to master all the skills you need to perfect artisan Viennoiserie, from working with quality ingredients to the lamination of dough and dough folding, rolling and shaping.
This study programme is for you if you have a true love and passion for baking.
In this new cookery class we show you how to master the making of two classic pastry types: Shortcrust Pastry and Puff Pastry. Using the shortcrust pastry technique we will create our savoury dish, an impressive asparagus and smoked trout tartlet finished off with quails eggs.
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