Knowing how to make the perfect macaron is essential for any pastry chef and a great skill to have for any lover of patisserie.
DurationIn this class we will teach you two different methods of making macarons and fillings from scratch.
Students will have the opportunity to create different macaron sizes perfect for catering, high tea, cocktail functions and cake counters or simply to enjoy with family and friends.
What you will learn
This is a hands-on course in which all students work on their own product, all materials are included in the cost of the course.
At the Australian Patisserie Academy we believe in sharing our expertise and knowledge with those who share our joy in culinary arts and who aspire to master patisserie. We do this by delivering a series of niche programs that provide you with the confidence and skill to shine in the kitchen.
Whether you want to compete internationally in chocolate showpieces or would like the secrets of baking your own sourdough, the Australian Patisserie Academy will transform your culinary skills beyond all expectations.
The Australian Patisserie Academy joins TAFE NSW as a specialist centre at the hospitality hub of Ryde Campus, which also features the Sydney Wine Academy and the Sydney Coffee Academy.
Our programs provide culinary professionals and food enthusiasts the opportunity to further your patisserie training, giving you the confidence and expertise to shine in the kitchen.
The Academy offers specialised courses in:
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.
Learn the process behind making a variety of choux pastry products including our most popular retail item – the chocolate éclair. You will learn how to make perfect choux pastry, bake French pastry classics, pipe luscious fillings, and garnish before devouring your creations.
A tropical treat! This refreshing entremet contains a cinnamon shortbread base, coconut fudge, sauteed pineapple jelly, whipped pineapple and coconut cream, and topped with a gold chocolate garnish.
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.
Certificate III in Patisserie is designed to equip students with a broad spectrum of theoretical knowledge and practical patissier preparation and presentation techniques to become a pastry chef.
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