Master Pastry Workshop

In the first class (19 July) we will make sweet and savoury shortcrust, learn how to blind bake, and make crème patissière and frangipane. We will put all this together in three separate tarts, a quiche lorraine, a fruit tart with crème patissière, and a tarte frangipane.

In the second class (26 July) we will make puff and choux pastry. We will use our crème patissière skills to transform the choux into profiteroles, and use our gorgeous puff to make vol à vents and a tarte tatin.

In our last class (2 August) we apply our knowledge of puff to the task of making yeast puff, or what we know of as Danish pastry. We will make croissants and a range of elegant pastries using crème patissière, frangipane and fruit.

The classes start at 6 pm and finish at 9 pm. If you would like to book into individual classes, please contact us through our contacts page and we will endeavour to register you into your chosen class.