Patisserie - Introduction

This beginners course is intended as an introduction to basic patisserie, with an opportunity to progress on to intermediate and advanced levels. The course will be accredited by RACC, and all participants will receive a certificate on completion of an assessed practical task at the final session.

The tutor/chef will lead each session with a practical demonstration and will then support students with additional one to one guidance and group interaction.

The sessions will cover:
• Sweet shortcrust pastry for tarts, such as tart au citron.
• Choux pastry for cream and chocolate profiteroles, eclairs and puffs.
• Rich butter shortcrust for savoury quiches.
• Recipes for using puff pastry (including a quick ‘cheat’s’ method); you will make a raspberry mille feuille.
• Whisked sponges and meringues for roulades.

For the first session please bring with you the following ingredients:

• An 8 inch loose bottomed flan ring
• 300g plain flour
• 300g caster sugar
• 150g butter
• 3 lemons
• 6 eggs
• 600ml double cream