So if the terms puff, choux, short-crust, filo and hot water paste fill you will dread….. then the time has come to put aside those feelings of inadequacy and conquer the art of pastry and open a whole new world of culinary pleasures.
The course will focus on the basics of pastry making with an emphasis on common pitfalls that face the amateur. We will look at ingredients and techniques for foolproof pastry making and experiment with some classics such as puff, brisee, sucree, choux, working with filo amongst others. Before you finish rolling out the puff you will begin to feel like a maestro yourself.Book Now
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