In this pastry class, you will master the techniques needed to make and use perfect pastry every time. Called ‘a perfect pastry lesson’ by The Financial Times, our pastry class will take you from the basics to more advanced techniques.
DurationIn this pastry class, you will master the techniques needed to make and use perfect pastry every time. Called ‘a perfect pastry lesson’ by The Financial Times, our pastry class will take you from the basics to more advanced techniques.
After a welcome snack or breakfast, depending on the time of day, you will watch a demonstration on how to make and use choux pastry and puff pastry. Students then make their own puff pastry and shortcrust or sweet shortcrust pastry. Each student will then choose whether they would like to use their shortcrust or sweet shortcrust to make either an apple pie, vegetable quiche or Cornish pasty. This will be taken home, along with the puff pastry you have made.
Cookery School’s aim is to take people back to honest, homely, delicious cooking. There is nothing cheffy or fancy about the food – it is simply delicious home-made food, using common utensils that can be found in most home kitchens.
The focus is on demystifying cooking techniques, removing jargon and bringing back solid cooking skills, using high quality, primarily organic, sustainable ingredients.
At Cookery School it has always been about the food. It is not about using famous chefs but rather using the best teachers who understand the Cookery School way of teaching and make learning how to cook good food with confidence as accessible as possible.
Even prior to the inception of Cookery School, the school’s founder, Rosalind, has been fervently passionate about sustainability. Cookery School has the highest possible rating for sustainability from the Sustainable Restaurant Association (SRA) and has been virtually plastic-free since the beginning.
Sustainability is not just a buzzword but runs through the veins of the school, from sourcing top quality, seasonal, mostly organic ingredients, to running the kitchens on renewable energy, the school does everything possible to minimise its impact on the planet.
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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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