Classic French Pastries & Desserts

Service Description

Master the art of French pastry one session at a time! Join our immersive 12-hour hands-on pastry workshop, thoughtfully designed over 4 engaging sessions (3 hours each). You’ll explore the timeless techniques behind classic French pastries and desserts—from delicate tarts and airy choux to silky custards and elegant entremets. Throughout the sessions, you’ll build confidence in essential baking skills, all within a supportive, creative environment that encourages experimentation and personal flair. Best of all, you’ll leave each session with a selection of beautifully crafted treats to take home—perfect for sharing with family, impressing friends, or simply indulging yourself. Join us to elevate your baking, refine your pastry skills, and fall in love with the art of French dessert-making. Evening 1: The Art of Sweet Pastry & Tarts • Pâte Sucrée – Sweet shortcrust pastry dough • Lemon Curd – Smooth and tangy, made from scratch • Lemon Tart – Assembled with pâte sucrée and lemon curd • Italian Meringue – Whipped and piped to finish the tart beautifully Focus: mastering dough handling, curd preparation, and meringue techniques Evening 2 - Introduction to Puff Pastry & Marble Cake • Pâte Feuilletée I – Starting the puff pastry process • Yoghurt Marble Cake – Moist, marbled sponge with a classic French twist • Chocolate Sauce – Rich, glossy sauce to serve with cake Focus: lamination basics, sponge mixing, sauce making Evening 3: Advanced Puff Pastry & Classic French Bakes • Pâte Feuilletée II – Finishing and rolling puff pastry • Almond Cream (Frangipane) – Used for fillings and layering • Galette Pithiviers – Elegant puff pastry tart with almond filling • Caramelised Palmiers – Crisp, sugared puff pastry biscuits Focus: assembly, caramelisation, and precise baking Evening 4: Choux Pastry Masterclass • Pâte à Choux – Light and airy choux dough • Pastry Cream (Crème Pâtissière) – Classic custard filling • Coffee Éclairs – Filled and glazed with fondant • Choux Buns with Craquelin – Crunchy topped cream puffs • Fondant Glaze – Glossy finish for éclairs Focus: piping techniques, fillings, decorative finishes