Introduction to classical French Pastry. Chef will guide each participant by providing theory and personalised practical skills.
1) Foundational skills of products chemistry, interaction of components, physics of food.
2) Preparation of base dough: Pâte sablée, Pâte à Choux, Pâte feuilletée;
3) Preparation of base Crème Pâtissière.
Participants will prepare: Tarte au Citron, Mille-feuille, Cookies & Eclairs
12 hours total (3 sessions x 4 hours) including 2 coffee breaks per session.
Personal handouts with recipes and course book, culinary tools & components.
French Pastry Intro — 3 sessions
We will learn how to prepare basic Pâte sablée dough. A practical part of this session is to prepare lemon Tarte au Citron & Cookies.
The objective of this session is Pâte feuilletée dough. Practical part includes preparation of Crème Pâtissière and cake Mille-feuille.
Eclairs will be focus of this session. In order to master it, we will learn how to make Pâte à Choux.
This highly personalized course will help you to pursue your professional dream of becoming a Pastry Chef. Become one of 4 students that will get personal tuition from Chef that will let you enhance expertise in the history of cooking, basic and advanced techniques for the creation of iconic & contemporary French desserts.