Introduction to Pastry - 1 Day
9:30 Arrival, registration and refreshments
10:00 Course starts
13:00 - 14:00 Lunch
17:00 Course finishes
Focusing on the 3 essential pastry bases – puff pastry, shortcrust and pate sucre, students will learn the techniques and theory behind creating quality, consistent pastry every time you bake.
Each pastry will then be used to create a final product to take home:
- Lime/lemon/passionfruit tart with Italian meringue (pate sucre)
- Seasonal fruit frangipane tart (shortcrust)
- Cheese straws (puff pastry)
You will also take home a block of your handmade puff pastry.
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.