Patisseriechoux pastry, sweet pastry, puff pastry, crème patisserie, chocolate tempering and fondant, éclairs, pistachio and fresh berry tarts, mille feuille.
On this full day course you will learn how to prepare and cook classic French patisserie. Skills you will learn: choux pastry, sweet pastry, puff pastry, crème patisserie. You will prepare a selection of patisserie to take home with you.
Perhaps most importantly, as well as learning new skills, you will have had some fun learning in a relaxed and supportive environment. During the course the emphasis is on using personal taste, judgement and technique rather than slavishly following a recipe. This approach means that one recipe may become two or three recipes. However, a booklet containing the course recipes will be given to you at the end of the day / course.
Everyone has their own set of ingredients 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.
We stop for a light lunch of soup and cheese with the school’s own sourdough around 1.30.
The not so small print – please read
It is essential that you wear flat shoes with a closed toe – this is for your safety and comfort, we will be on our feet most of the time.
It is essential when booking that you advise of any accessibility issues, allergies or dietary requirements. Rutland Cookery School is committed to being as inclusive as possible and we will do our utmost to accommodate you but we do need to know in advance.
Dishes may vary from above.