Time: 4 hours – 2 Sessions
This short course offers an opportunity to better understand the chemistry involved in creating and baking pastry dough and mixes.
Pastry chefs are the scientists of the kitchen, and baking requires patience and precision. This short course offers an opportunity to better understand of the chemistry involved in creating and baking pastry doughs and mixes. We prepare French delicacies like croissants, puff pastry, choux pastry, croissants and shortcrust pastry. We also teach you how to make custards for Pastei de nata, compotes, glazes and syrups to compliment your pastries. If you’re passionate about the science of baking or the art of dessert decorating, this 2-day course is a must.
Apple cinnamon pastries
French Quarter Beignets
Pasteis de Nata
Flourless Choc Mousee Cake
Lemon Brulee Tart
White Chocolate and Summer Berry Meringue Roulade
Working with Puff, Shortcrust and Choux pastry
Pastei de nata
Compotes and custards
Glazes and syrups to compliment your pastries
Doors open 15 minutes before the start of the course.
Cooking classes cancelled within 48 hours of the class will forfeit the course fee.
Please check in before arrival via the check-in email received the day before.
We occasionally post pictures of the courses and participants on social media. Please advise if you would prefer us not to load pictures of you.
We strongly recommend you consider Uber as your choice of transport.
We have full bar facilities at the venue. Drinks for your course can be purchased at the venue.