Introduction to Patisserie

An introduction to the various techniques that are required to create the perfect pastry.

Making of sweet pastry followed by the preparation of dainty sweet pastry fruit tartlets and mini bake well tarts. You will learn the basics of choux pastry, piping of choux éclairs and choux buns, then filling them with light Chantilly cream and glaze of melted dark chocolate. You will also get to prepare cookies and biscuits and learn the preparation of a dessert using sponge cake, fruit mousse and seasonal berries.

Some course examples are:

  • Mini almond and raspberry tart/fruit tartlets
  • Sables swirls
  • Choux buns
  • Profiteroles
  • Lady fingers with chocolate mousse