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Classic Pâtisserie Techniques - 2 Day Foodcamp

When:

Sat 24 Jun 2017, 9:00am–5:00pm
Sun 25 Jun 2017, 9:00am–5:00pm

Where: Le Cordon Bleu, 48-54 Cuba Street, Wellington

Restrictions: R13

Course Includes: All ingredients, cooking equipment and teaching resources are provided in our practical kitchens for your use on the day

Course Details/Summary: Classic Pâtisserie Technique teaches the fundamental techniques and methodology surrounding classic handmade pastry products.

Each session focuses on specific types of pastries which are then expanded upon to further increase your knowledge. Techniques are first demonstrated by our Chef before you apply them to a number of carefully selected recipes to develop your practical abilities. This course has been designed to improve your confidence in the home kitchen and provide you with an essential repertoire of skills that can be applied to a variety of pastry recipes.

Day 1:
- Sweet pastry
- Laminated dough
- Puff pastry
- Blind baking techniques
- Cream fillings
- Tarts
- Item presentation

Day 2:
- Cooked sugar, syrup and glazes
- Basic Yeast dough
- Cream fillings
- Millefeuille
- Baba
- Item presentation

Everything you create is yours to take home at the end of the day.

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