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Baking Masterclass

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Baking Masterclass

R1,199.00

Pastry chefs are the scientists of the kitchen, and baking requires patience and precision. This short course offers an opportunity to better understand the chemistry involved in creating and baking pastry dough and mixes.

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Description

Pastry chefs are the scientists of the kitchen, and baking requires patience and precision. This short course offers an opportunity to better understand the chemistry involved in creating and baking pastry dough and mixes.

We prepare French delicacies like puff pastry, choux pastry, and shortcrust pastry. We also teach you how to make custards for Pasteis 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.

Recipes may include:
Making Puff and Shortcrust pastry
Pasteis de Nata
Custards and fillings
Sauces and glazes
Eclairs
Canelle

Please note that the above recipes are subject to availability of ingredients and some recipes may be excluded.

Additional information

Dates & Times

[Waterfront] 25 & 26 November 2019 (13h30 – 17h00), [Waterfront] 20 & 21 January 2020 (13h30 – 17h00), [Waterfront] 13 & 14 February 2020 (09h00 – 13h00), [Waterfront] 18 & 19 March 2020 (09h00 – 13h00)

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