Overview
Learn to master the complex art of patisserie on this course for confident home-cooks. An ‘Introduction to Patisserie’ runs 2 days a week, every Thursday and Friday for 6 weeks and is perfect for those passionate about pastry who want to master the fundamentals of this delicate craft.
You’ll learn how to make a wide range of pastries, cakes and other key elements of patisserie, covering both theory and practical technique. On this fast-paced course, your learning will go beyond just recipes and you’ll master a host of timeless, essential methods that can be applied when creating your own dishes.
The course will suit those who are looking for a solid introduction to patisserie and would combine well with Leiths’ 10-week Chef Skills Patisserie course to further your skillset. It will not include exams or assessment, but students should be aware that the class will run at a professional course pace to allow us to cover as many skills as possible.
Skills covered:
- Sweet and savoury shortcrust pastries
- Choux pastry
- Pate sucrée
- French and Italian meringue
- Creamed cakes
- Whisked cakes
- Melted cakes
- Rubbed in cakes and soda bread
- Small cakes, biscuits and cookies
- Buttercreams, icings and curds
- Fillings and pastry creams
- Using Middle-Eastern pastries: knafeh, filo, brick etc.
- Glazing
- Using gelatine
- Sugar and caramel
- Cooking with chocolate
- Cooking with eggs
- Blind baking
- Piping
- Time planning
- Presentation skills
Example recipes:
Pastries
- Chocolate tart
- Glazed frangipane tarts
- Individual passion fruit meringue pies
- Croquembouche
- Moroccan spinach and chickpea strudels
Cookies, Cakes and Gâteau
- Macarons
- Ginger cake
- Cherry Swiss roll
- Petits Fours such as salted caramels, mini Florentines and pâte de fruit
- Ultimate chocolate cake
Stunning Desserts
- Glazed fruit tarts
- Tonka Bean panna cotta with spiced pineapple
Sample recipes may be subject to change