Discover the delights and secrets of traditional French patisserie.
By the end of the course, you'll be able to:
• Create fresh yeast doughs/products and understand how to use fresh yeast
• Produce a range of classic pastries, including puff, sweet short and choux and use these to create finished desserts/pastries
• Create crème patisserie and mousse
• Work with meringue to produce macarons
All ingredients provided but bring an apron, tea towels and a dish cloth and containers to take any leftovers home.
Note: Courses need a minimum number to go ahead so if we don't have enough enrolments a few days before the start date, we have to cancel. We'll let you know by email so please check yours regularly. If you need to cancel your registration, here are our terms and conditions: "What You Need to Know".
For those who have had experience with cooking -not for beginners to cooking and baking.