Soufflé Perfection & Classic Restaurants Tarts

by Trupp The Chefs Table Cooking School Claim Listing

Tarts and soufflés are the ultimate French dessert though rarely perfected. Learn the ABC of successful sweet and savory soufflé making with all its tips and tricks and most importantly, perfect techniques!


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Trupp The Chefs Table Cooking School Logo

img Duration

5.5 Hours

Course Details

Tarts and soufflés are the ultimate French dessert though rarely perfected. Learn the ABC of successful sweet and savory soufflé making with all its tips and tricks and most importantly, perfect techniques!

The French say a soufflé is half raw in its center, but restaurants today mostly serve a soufflé likened to a chewy hot-air-balloon. Many don’t know how to make and build a soufflé leaving them hopelessly eggy and overcooked. In this workshop, you learn how to perfect this art and create hot air creations that rise perfectly without becoming chewy and overcooked.

We will round this class up with cooking some of the most famous French restaurant tarts such as Lemon Tarte, Tarte Fin apples, Chocolate Tarte, Pear and Almond Tarte, Tarte Tatin, caramelized Nut, and Berry Tarts and Treacle Tarte taking you into dessert heaven!  Your dinner party will have a finale like a Mozart opera!

Soufflé perfection and classic restaurants tarts

  • South Yarra Branch

    Unit 1/53 Barry St, South Yarra, Melbourne
  • Teacher's Name
  • Walter
  • Teacher's Experience
  • Walter Trupp’s international reputation was forged while he worked in and managed some of the most prestigious restaurants in Europe and Australia. Walter’s own restaurant, Gasthof Post, which he established in the Austrian state of Carinthia, received many accolades, including being awarded 18 out of 19 points and three Chef’s Hats in the prestigious French restaurant guide Gault Millau. At the age of only twenty-five, Walter became the youngest chef in the world to have achieved such a high rating. After growing up in Austria, Walter perfected his craft working in 2- and 3-Michelin-star restaurants around Europe, most notably: Crissier, Switzerland (3 stars), with Frédy Girardet Tantris, Munich (3 stars), with Hans Haas Aubergine, Munich (3 stars), with Ekart Witzigmann Le Manoir Aux Quat Saison, London (2 stars), with Raymond Blanc La Tante Claire, London (3 stars), with Pierre Koffmann Pied A Terre, London (2 stars), with Tom Aitken After running and then leasing out Gasthof Post, Walter moved to England and worked at Michel Roux’s Waterside Inn (3 Michelin stars) in Berkshire, before joining the triple-Michelin-star restaurateur Marco Pierre White as Head Chef of his restaurant group.
  • Gender
  • Male
  • Teacher's Nationality
  • N/A

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