Leiths courses / An Introduction to Patisserie course
Summary An Introduction to Patisserie
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Thu 12 Oct - Fri 24 Nov 2023 Show session dates/times
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Thu 12 Oct 202310.00-16.00
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Fri 13 Oct 202310.00-16.00
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Thu 19 Oct 202310.00-16.00
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Fri 20 Oct 202310.00-16.00
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Thu 2 Nov 202310.00-16.00
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Fri 3 Nov 202310.00-16.00
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Thu 9 Nov 202310.00-16.00
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Fri 10 Nov 202310.00-16.00
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Thu 16 Nov 202310.00-16.00
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Fri 17 Nov 202310.00-16.00
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Thu 23 Nov 202310.00-16.00
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Fri 24 Nov 202310.00-16.00
LIMITED AVAILABILITY - BOOK NOW -
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Thu 18 Apr - Fri 24 May 2024 Show session dates/times
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Thu 18 Apr 202410.00-16.00
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Fri 19 Apr 202410.00-16.00
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Thu 25 Apr 202410.00-16.00
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Fri 26 Apr 202410.00-16.00
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Thu 2 May 202410.00-16.00
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Fri 3 May 202410.00-16.00
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Thu 9 May 202410.00-16.00
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Fri 10 May 202410.00-16.00
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Thu 16 May 202410.00-16.00
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Fri 17 May 202410.00-16.00
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Thu 23 May 202410.00-16.00
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Fri 24 May 202410.00-16.00
PLACES AVAILABLE - BOOK NOW -
£3,060 (£400.00 deposit)
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 ‘Chef Skills Patisserie’ course 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
- Moroccan spinach and chickpea strudels
Cookies, Cakes and Gâteau
- Orange, cranberry and coconut bars
- Madeleines
- Macarons
- 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
- Tonka Bean panna cotta with spiced pineapple
Practical info An Introduction to Patisserie
What is included:
- 2 x Leiths aprons
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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