Pâtisserie Techniques

About this course

The course explores fundamental methods for making classic pâtisserie, including pâte sablée, pâte sucrée, pâte brisée, pâte feuilletée and pâte à choux. Participants also work with cake batters such as madeleine, crème d’amande, génoise sponge and pound cake, alongside tarts, biscuits and desserts including galette des rois and tropical fruit charlotte. Each session combines chef demonstrations with supervised practical work. The chef shows the stages of a recipe before participants recreate their own versions, building a repertoire of techniques that can be applied when interpreting pâtisserie recipes.

What you'll learn

• Prepare and use a range of basic pastry doughs, including shortcrust, sweet, choux and laminated doughs
• Mix and bake different cake batters, including génoise sponge, pound cake and madeleine
• Apply pâtisserie methods to tarts, biscuits and classical desserts
• Use demonstrated techniques to interpret and adapt pâtisserie recipes

Is this course right for you?

The course is intended for novices as well as cooks with some experience, and no prior knowledge is required. Participation combines group practical tuition with individual recipe preparation under the chef’s supervision.

• Suitable for learners with no previous pâtisserie knowledge
• Includes supervised practical work following chef demonstrations

Before you go

• Sensible, flat-soled shoes are requested; open-toed footwear is not advised.
• Participants should bring a Tupperware container to transport their products home.
• Ingredients, cooking equipment and teaching resources are provided.
• An apron, tea towel and recipe booklet are included.
• Food made during the course can be taken home.