Pastry chefs are the scientists of the kitchen, and baking requires patience and precision. This short course offers an opportunity to better understand of the chemistry involved in creating and baking pastry doughs and mixes.
We prepare French delicacies like croissants, puff pastry, choux pastry, croissants and shortcrust pastry. We also teach you how to make custards for Pasteis de Nata, compotes, glazes and syrups to compliment your pastries. If you’re passionate about the science of baking or the art of dessert decorating, this 2-day course is a must.
Recipes may include:
Making Puff and Shortcrust pastry
Pasteis de Nata
Custards and fillings
Sauces and glazes
Please note that the above recipes are subject to availability of ingredients and some recipes may be excluded.
|Date & Time||
Tue, 18-19 Dec: 09h00 – 13h00, Wed, 6 – Thu, 7 Mar: 09h00 – 13h00