Summary Intensive Introduction to Patisserie

    £2820.00 (£400.00 deposit)

  • Mon 14 Aug - Fri 25 Aug 2023 Show session dates/times
    • Mon 14 Aug 2023
      10.00-16.00
    • Tue 15 Aug 2023
      10.00-16.00
    • Wed 16 Aug 2023
      10.00-16.00
    • Thu 17 Aug 2023
      10.00-16.00
    • Fri 18 Aug 2023
      10.00-16.00
    • Mon 21 Aug 2023
      10.00-16.00
    • Tue 22 Aug 2023
      10.00-16.00
    • Wed 23 Aug 2023
      10.00-16.00
    • Thu 24 Aug 2023
      10.00-16.00
    • Fri 25 Aug 2023
      10.00-16.00
    PLACES AVAILABLE - BOOK NOW

This course gives you the option to take our Introduction to Patisserie course condensed into two weeks.

In this fast-paced, intensive course you will cover the basic skills essential for those wishing to develop their interest in patisserie and baking. As a student on this course you will learn how to make a wide range of pastries and cakes, and will learn the theory of patisserie, practical techniques, and other important elements of patisserie from our professional teachers. Get a taste for our professional courses and pick up some fundamental skills without having to commit to the full six weeks.

This course is suitable for beginners and home cooks. All the dishes covered can be successfully recreated in a home kitchen as well as in a commercial cooking environment.

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. This course will run Monday to Friday from 10am to 4pm.

Example of skills covered:

  • Sweet and savoury shortcrust pastries
  • Choux pastry
  • Pate sucrée
  • Swiss and Italian meringue
  • Creamed cakes
  • Whisked cakes, swiss rolls and Genoise gateaux
  • Melted cakes
  • Rubbed in cakes and soda bread
  • Small cakes, biscuits and cookies
  • Buttercreams, icings and curds
  • Fillings and pastry creams
  • Glazing
  • Using gelatine
  • Sugar and caramel
  • Cooking with chocolate
  • Cooking with eggs
  • Blind baking
  • Piping
  • Presentation skills

Sample recipes:

  • Chocolate tart
  • Spiced apple beignets
  • Glazed frangipane tarts
  • Individual lemon tarts
  • Date and feta pastillas
  • Moroccan spinach and chickpea strudels
  • Courgette and ricotta galette
  • Macarons
  • Ginger cake with a clementine glaze
  • Petits Fours such as salted caramels
  • Classic decorated Genoise Gâteau
  • Glazed fruit tarts
  • Buttermilk panna cotta with poached fruit
  • Truffled mascarpone croutes with pickled mushroom

Allergies and dietary restrictions

Please call the school to discuss any relevant allergies with a member of staff. You can read our full policy on allergies and dietary restrictions here.

Using a voucher to pay for this course?

Before purchasing a class or course, you’ll need to validate your voucher by clicking here and entering your unique code. This will add the value of the voucher to your account. Please call us on 0208 749 6400 if you need any help.

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* All prices correct at time of publishing. Please note that prices are likely to change at the end of each financial year (April).

Gift?WOULD YOU LIKE TO BOOK THIS COURSE AS A GIFT FOR SOMEONE? AT CHECK-OUT YOU CAN CHOOSE WHO RECEIVES YOUR GIFT.

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