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Summary An Introduction to Patisserie

    £2,820 (£400.00 deposit)

  • Thu 13 Oct - Fri 18 Nov 2022 Show session dates/times
    • Thu 13 Oct 2022
      10.00-16.00
    • Fri 14 Oct 2022
      10.00-16.00
    • Thu 20 Oct 2022
      10.00-16.00
    • Fri 21 Oct 2022
      10.00-16.00
    • Thu 27 Oct 2022
      10.00-16.00
    • Fri 28 Oct 2022
      10.00-16.00
    • Thu 3 Nov 2022
      10.00-16.00
    • Fri 4 Nov 2022
      10.00-16.00
    • Thu 10 Nov 2022
      10.00-16.00
    • Fri 11 Nov 2022
      10.00-16.00
    • Thu 17 Nov 2022
      10.00-16.00
    • Fri 18 Nov 2022
      10.00-16.00
    PLACES AVAILABLE - BOOK NOW

This six week course runs every Thursday and Friday from 10am until 4pm.

This fast-paced, intensive course covers the skills we feel are 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, cakes and other important elements of patisserie from our professional teachers. You will cover the theory of patisserie, as well as learning practical techniques and upgrading your skills.

You won’t just learn recipes; you will learn a range of essential methods you can apply when creating your own dishes.

This course is a good introduction to patisserie for anyone wanting to ‘dip their toe in the water’. It would also combine well with the ‘Essential Certificate’ for those who would like to further their patisserie skills.

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. This course will usually run from 10am to 4pm on two consecutive days over six weeks.

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.

Payment

To secure a place on this course we require a deposit of £400 and agreement to the terms and conditions. You can book and pay a deposit by clicking here.

Please note: Payments for professional courses must be made by either bank transfer, cheque or a debit/credit card payment. We do not accept American Express.

Using a voucher to pay for your deposit?
Before making your payment, you’ll need to enter 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.

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.


weekday

What you'll learn An Introduction to Patisserie

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
  • Using Middle-Eastern pastries: konafa, filo, brick, etc.
  • Glazing
  • Using gelatine
  • Sugar and caramel
  • Cooking with chocolate
  • Cooking with eggs
  • Blind baking
  • Piping
  • Time planning
  • Presentation skills

Sample recipes:

Pastries

  • Chocolate tart
  • Spiced apple beignets
  • Glazed frangipane tarts
  • Individual passion fruit meringue pies
  • Raspberry and rose petal eclairs

Savoury

  • Asparagus, speck and pecorino tart
  • Roquefort choux grissini
  • Date and feta pastillas
  • Moroccan spinach and chickpea strudels

Cookies, Cakes and Gâteau

  • Orange, cranberry and coconut bars
  • Madeleines
  • Macaroons
  • Ginger cake with a clementine glaze
  • Butterscotch and almond Swiss roll
  • Petits Fours such as salted caramels, mini Florentines and pate de fruit
  • Classic decorated Genoise Gâteau

Stunning Desserts

  • Glazed fruit tarts
  • Buttermilk panna cotta with poached fruit

Practical info An Introduction to Patisserie

What is included:

  • 2 x Leiths aprons and 1 x skull cap
  • A Leiths How to Cook book

What you need to bring:

  • Flat soled shoes
  • Long trousers and a long sleeved top are advisable
  • A notebook and pencil

Allergies and dietary restrictions:

We are happy to make adjustments where possible. Some classes are however unsuitable for people with particular intolerances – where the menu would need to be completely different. We need 10 days' notice to be able to properly check the class and adjust the order accordingly. Please read our full policy on allergies and dietary restrictions here.

* 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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