Pastry/tarts

What you will learn in this course:

How to properly fold a puff pastry, How to make the best shortcrust and how to mix a sweet crust that roll out evenly without cracking.

In this course, students will discover the endless ways to easily transform pastry into a lot of different cakes and desserts.

Like all our classes, this is a hands-on class, where students will individually make their own product.

Element performance criteria:

1. The student will hand make all the pastries
2. The puff pastry will be layered with butter.
3. The pastry will be moulded and shaped.
4. Large shortcrust pie base for quiche or meat pie/apple pie
5. shortcrust will be rolled out and shaped in a small tart and individual cake bases.
6. Puff pastry will roll out and shaped into palmiers and pastry cases.
7. All will be baked in the evening.

Students will take their finished products home with them.

Recipe book and apron will be provided at the beginning of the course, for the student to keep.

What you will learn

• Student will make by hand. Puff pastry, short crust and sweet pastry.
• Those pastries will be shaped and baked.(Palmiers, puff pastry cases (vol au vent), tart base.
• You will learn all the bases to make the perfect pastry. No more guesses .

What you will get

• Students will take their finished products home with them.
• Recipe book will be provided at the beginning of the course, for student to keep.