Patisserie and Pastries

//Patisserie and Pastries

Patisserie and Pastries


Learn to create decadent textures and tastes in our Patisserie and Pastry class, guided by expert pastry chef Julie Willer. We’ll teach you how to create pâte à choux, a pastry dough cooked on the stovetop, and learn to hand pipe it into perfect cream puffs or éclairs with crème patisserie filling.

SKU: N/A Category:


Discover vanilla pastry cream, chocolate ganache and Chantilly cream and transform standard fruits into delicious Glazed Fruit Tart with Creme Patisserie. You’ll also learn to make phenomenally flaky puff pastry and turn it into exquisite Raspberry Mille Feuille, addictive cheese straws and delicious vol-au-vent. Julie will guide you step-by-step to master these elemental doughs and techniques and combine your new skills to create your own delicious treats at home. 

Week 1
Stove top Patisserie Week
* Citrus Madeleines with chocolate dipping sauce
* Profiteroles with Chantilly cream and a chocolate crust
* Honey and Almond Nougat
* Raspberry Curd

Week 2
Short Pastry Week
* Glazed Fruit Tart with Creme Patisserie
* Lemon Meringue Tarts
* Camembert, Fig and onion pastry Stack
* Puff Pastry

Week 3
Flaky Pastry Week
* Frangipane and Apricot Vol Au Vents
* Cheese straws with a kick
* Wild Garlic Mushroom puff
* Raspberry Mille Feuille

Week 4
Chocolate Week
* Pear and Chocolate Tart
* Flourless chocolate hazelnut Tart with Dark Chocolate Ganache
* Chocolate Creme Brûlée Friandise
* Piped Chocolate garnishes

Week 5

Celebration week

Students to choose one option:

* Chocolate Mousse Cake with Chocolate Ganache, Chocolate Collar, decorated with Red Rose Petals and handmade Truffles or Fresh Berries

  • French Vanilla Drip Cake with Italian Buttercream, Raspberry Curd, Decorated with Pink Rose Petals and Handmade Truffles and roasted Nuts

Additional information

Date & Time

Mon, 4 & Mon 11 Feb: 09h00 – 16h00, Mon, 11 & Wed 13 Mar: 09h00 – 16h00


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