Pâtisserie Technique Essentials

About this course

The course introduces methods for making classic pastry products, with each session centred on different pastry types and recipes. Chef demonstrations are followed by guided practical work in the kitchen, allowing participants to apply techniques across products including tarts, puff pastry, cakes, palmiers, galette and St Honoré. Teaching covers dough preparation, lamination, aeration, blind baking, cream fillings, cooked sugar, syrups, glazes and presentation. The recipes are used to develop a broad foundation for working with handmade pastry.

What you'll learn

• Prepare short crust dough and sweet pastries
• Work with laminated dough and aerated pastries
• Apply blind baking techniques
• Make cream fillings
• Use cooked sugar, syrups and glazes
• Present finished pastry products

Is this course right for you?

The course is designed for novices as well as cooks with some experience, and no prior knowledge is required. Participants work in a group setting, combining chef-led demonstrations with guided practical cookery.

• No previous pâtisserie knowledge is required
• Suitable for learners with some existing cooking experience
• Requires participation in guided kitchen-based practical work

Before you go

• Sensible, flat-soled shoes are required; open-toe shoes are not advised.
• Participants should bring a Tupperware container to transport their products home.
• A recipe booklet, apron, tea towel, all ingredients, cooking equipment and teaching resources are provided for use in the kitchen.
• Food made during the course can be taken home.