Overview
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 sucrée
- Macarons
- Florentines
- Ultimate chocolate cake
- Pâte de fruit
- Salted caramels
