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Intensive Introduction to Patisserie

Gain a thorough introduction into the art of patisserie in just two weeks on this condensed course


Elevate your skills to new heights in this home-cook course


Best suited for people with little or no culinary experience


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Gain a solid skills grounding in the art of patisserie on this fast-paced course for confident home-cooks. An ‘Intensive Introduction to Patisserie’ runs full-time, 5 days a week for two weeks in the summer and is an opportunity for those passionate about pastry to tackle all the skills in our 6-week, part-time Introduction to Patisserie’ in just two weeks.  

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 
  • Pâte 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 
  • Time planning 
  • Presentation skills 


Example recipes: 

  • Chocolate tart 
  • Cheese biscuits with sundried tomatoes and pesto 
  • Soda bread 
  • Gingerbread 
  • Victoria sandwich with passionfruit curd 
  • Courgette galette 
  • Swiss roll with cherries and mascarpone 
  • Salted caramel brownie 
  • Lemon tart with pâte sucré 
  • Macarons
  • Florentines 
  • Ultimate chocolate cake 
  • Pâte de fruit 
  • Salted caramels 

Course Structure

Cooking with your classmates is an integral part of your Leiths experience. You will cook some of your recipes in pairs, and some independently. Whatever the ratio, there is always more than enough food to go around, and often food to take home too. 

Your days will comprise of a mixture of practical cookery and demonstrations performed by the teacher who is running the session. The exact format will vary from class to class depending on the style of cuisine and, in the case of visiting chefs, their individual teaching style.  

Around midday, you will break for lunch. Lunch is not provided by Leiths on this course but there are shops, cafes and restaurants nearby on Askew Road.  


What’s included:  

  • 2 x Leiths aprons 
  • Refreshments on arrival 
  • A recipe booklet 
  • All ingredients provided and weighed out for you in advance 
  • We do the washing up 


What 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. However, some classes are unsuitable for people with particular intolerances as 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.