Learnt to create your favourite patisserie with Guest Chef Rachel Pinnock!
- 145 British pounds£145
About This Class
Indulge in a sweet culinary experience with our French Patisserie class taught by guest chef Rachel Pinnock. In this hands-on course, you will dive deep into the art of pastry-making and learn to create three classic sweet pastry doughs: rough puff pastry, choux pastry, and pâte sucrée. You will be guided through each step of the process, from mixing and rolling to baking and filling. You'll gain an in-depth understanding of ingredients, techniques, and the science behind these doughs, allowing you to create a wide range of sweet treats like cream puffs, éclairs, tarts, and more. The perfect class for baking enthusiasts and those that want to try their hand, this class will take your skills to the next level. By the end of the class, you will have a sweet portfolio of delectable treats to show off to friends and family. You will be making: • Rough puff pastry – A seasonal fruit Mille Fueille filled with crème pâtissier • Choux pastry – Religieuse (A French pastry made with two choux buns filled with a Praline cream) • Pate sucrée – Zingy tarte au citron Techniques you will learn: • How to make 3 separate pastries, • How to make a crème pâtissier • How to make a praline cream filling • How to make a zesty lemon tart filling • How to present beautiful desserts What you will take home: • Mille Fueille • Religieuse (Praline cream filled choux buns) • Tarte au Citron Everything that you prepare will be either eaten for lunch or will be taken home, so we recommend that you bring a cool bag if you are travelling far. We will provide eco friendly takeaway containers for you to pack your items into should you have anything to take home. UPCOMING CLASSES 2023: Sunday 17th September Sunday 26th November NOTE: If you are looking to book for more than one person but cannot change the 'Number of Participants' from 1, it means that there is only one space left on the class. You will only be able to book one space.