Capturing the art of dough and combining them with creamy fillings
During the sessions, the following techniques to dough and pastry will be covered. Different recipes with fillings are made for each.
Pâte à Croissant
Pâte feuilletèe (Puff pastry)
Pâte Sablée (Shortbread Pastry)
Pâte Sucrée (Shortcrust Pastry)
Pâte Brisée (Pie Pastry)
Pâte à filo (Phyllo dough)
Artisanal Bread Baking
Understand the chemistry behind baking your own bread
With these sessions we will explore the baking science behind bread baking. Creating your own sourdough starter is key! Over a couple of days, we will use the starter and “old dough” methods to activate the yeast used to make the following bread types:
Ranging from Choux, Macarons, Meringues and Mousses
By following step by step instructions. Indulge in scrumptious, eye-catching and technical desserts. We will ensure that the basics techniques will be understood before attempting one of these. It all becomes second nature once basics are set up!
Choux puffs , eclairs and Croquembouche.
Set and Frozen desserts
Marshmallows and other foams
Crème Brûlée and other custard-based desserts
There really is a science behind baking a perfect cake
Understanding the ingredients before attempting to add them together in a bowl, is key. Learn different mixing methods, ingredients and tools to use in baking cakes. Be able to bake different kinds of bakes in this module.
Cookies and small bakes