Patisseriechoux pastry, sweet pastry, puff pastry, crème patisserie, chocolate tempering and fondant, éclairs, pistachio and fresh berry tarts, mille feuille.
This full day workshop aims to give you the confidence and knowledge to create classic French patisserie in your own kitchen. We explore the science behind puff, sweet and choux pastry and then put this knowledge into practice to make a selection of patisserie that would not look out of place in a shop window. Examples of what we might make are; frangipane, filled Pithivier (puff pastry), Pear bourdaloue (sweet short-crust) and choux swans filled with whipped cream. You will make approximately eight of each item to take home with you so do bring plenty of containers.
Dishes prepared may vary from examples above.
The workshop starts promptly at 10am and finishes at 4pm. A light lunch will be provided of homemade soup and the school’s own sourdough with cheese and fruit.
Please note, this workshop is suitable for vegetarians, not vegans or coeliacs. Please email us if you need to know more about the allergens in this course.
All refreshments, equipment and aprons are provided. A booklet of the day’s recipes is also provided at the end of the workshop.
Everyone works individually at their own workstations, sharing only a 4 burner induction hob and standard size fan assisted oven with one other learner. We all work together at the same pace with each stage demonstrated before you do it yourself.
It is essential that you wear flat shoes with a closed toe – this is for your safety and comfort as we will be on our feet most of the time.
When booking, please advise of any accessibility issues. Rutland Cookery School is committed to being as inclusive as possible and we will do our utmost to accommodate you. We have an adjustable workstation for those who may need to sit down or are in a wheelchair.
Please read our T & C’s before booking.