Creative Patisserie - 3 Days
9:30 Arrival, registration and refreshments
10:00 Course starts
13:00 - 14:00 Lunch
17:00 Course finishes
Patisserie products are created in every bakery by combining many different individual elements together. It's always a balance of flavour, texture, sweet and savoury.
This 3-day course covers a large variety of fundamental recipes and techniques; pastry bases, custards and creams, ganaches and cremeux, meringues, curds and compote, caramels and brittles. Students will then have the opportunity, with guidance, to create a unique final product range to take home and enjoy.
This course may be of interest to home bakers who are looking to start a career in patisserie or people creating dessert tables for events and weddings.
Final products may include:
- Passionfruit meringue tart
- Rhubarb and custard eclair
- Sesame and raspberry tart
- Hazelnut cremeux choux bun
- Chai brulee tart
Wherever possible seasonal and foraged ingredients will be used.
The course takes place in the School’s bakery training facility, using professional and domestic equipment. All products on the course are available to take home, along with recipes and technical notes.
The School of Artisan Food makes a conscious effort to reduce waste and packaging. Students are welcome to bring their own containers to transport their food home.
Refreshments will be available throughout each day, as well as lunch prepared by our team of chefs. All ingredients, equipment, and recipes will be provided.
The School of Artisan Food is nestled in the heart of Sherwood Forest on The Welbeck Estate, Nottinghamshire, just a few minutes from the A1 and M1.