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 and shortcrust pastry. We also teach you how to make custards for Pasteis de Nata, a variety of sponge cakes, glazes and coulis to compliment your pastries, including piping techniques. If you’re passionate about the science of baking or the art of dessert decorating, this course is a must.