Perfect Your Patisserie

Over two days students will individually make from scratch the following:

• Caramel Chocolate Domes with a chocolate mirror-glazed finish
• Crumble-topped Choux Spheres with raspberry mousse filling
• Glazed Fresh Fruit Tarts filled with pastry cream

A range of techniques will be covered including:

• Choux pastry, sweet pastry & biscuit
• Sheet sponge
• Mousses
• Pastry cream
• Mirror glaze
• How to plan your baking, including tips on storage, assembly, and finishing to a patisserie-ready standard

Over the two days, students will have time to work individually on every step of the process after watching demonstrations from the tutor, Sarah. It is entirely hands-on and therefore groups are strictly limited to five students to ensure each student has plenty of opportunity for one-to-one attention from Sarah. The emphasis is on ensuring that our students leave with confident skills that they can then progress within their own time.

Students will take home everything they have made and will also get to taste lots of them throughout the course. They will also take away a recipe pack including an essential equipment list and recommended retailers.

This course is aimed at students with some cookery or baking experience.