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Basic Pastry Doughs and Cream - 2 days

Two all day workshops including lunches (7 hours per workshop)

  • Ended
  • 340 British pounds
  • Beeston

Service Description

Day 1 Morning Session You will make: • Pâte sucrée (sweet shortcrust dough) • Lemon curd • A lemon tart • Italian meringue Techniques Covered: • Making a sweet shortcrust dough using the creaming method • Using a rolling pin and lining a tart ring • Blind baking a tart • Making lemon curd • Cooking sugar for Italian meringue • Using a piping bag • Making candied lemon zest Afternoon Session You will make: • Pâte Feuillettée (Puff Pastry 1) • Yoghurt marble cake • Chocolate sauce Techniques Covered: • Puff pastry preparation, inclusion and lamination techniques • Preparing, baking, and presenting a marble cake • Making a chocolate sauce Day 2 Morning Session You will make: • Pâte Feuillettée 2 (Puff Pastry 2) • Almond cream • Galette pithivier • Caramelised palmiers Techniques Covered: • Rolling and cutting puff pastry for a galette • Making a frangipane • Building and baking a Pithivier galette • Using puff pastry off-cuts for palmier biscuits Afternoon Session You will make: • Pâte a choux (choux pastry) • Pastry cream • Coffee éclairs • Choux buns • Craquelin dough • Fondant glaze Techniques Covered: • Making choux paste • Making pastry cream • Making Craquelin dough • Piping éclairs • Using fondant icing • Piping with chocolate • Glazing technique

Contact Details

  • Beeston, King's Lynn PE32 2NE, UK


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