My friend bought me a voucher as a thank you gift, we both had an amazing day Sarah took time to explain things especially as I had a few mishaps! Thank you again for a great day and look forward to coming back.
This intensive two day course is all about beautiful, professional-looking patisserie you can recreate at home. 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
* Pastry cream
* Mirror glaze
* Chocolate tempering and decoration
* 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 student 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 strong confident skills that they can then progress with in 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.
All course bookings are subject to our Terms and Conditions, including our client cancellation policy. Please click here to access a downloadable PDF of this document.
Please visit our Downloads page for advice about allergens.
Mirror glazed mousses / filled choux buns / glazed fresh fruit tarts
£295 per person
Who does this class suit:
This course is ideally suited to students with some previous baking experience, but confident beginners are also welcome. Completely hands on class suitable for students 18+ only
This course runs over TWO consecutive days: Day One 10am - 5pm; Day Two 10am - 5pm approximately
Tuition; all equipment and ingredients; apron to use during the course; recipe sheets; lots of helpful hints, tips and baking advice; complimentary refreshments and home-baked treats. Students take home everything they have made during the course, with boxes and packaging provided. Lunch is not included but we can make suggestions for places where students can find a range of food options
Maximum Class Size: