The Advanced Macaron Short Course is designed to show a different aspect of macaron use. As an alternative to the traditional petit fours, the macaron is used as a base for cake making, including a light chocolate cremeux, fruit compote, vanilla chantilly and seasonal fruit decorations. This short course is made up of a demonstration in the patisserie demonstration theatre followed by a practical class in the patisserie kitchen.
This short course is open to all passionate foodies whether your skills are basic or advanced.
Advanced Macaron Demonstration and Practical
Short Course date: Saturday 15th August 2020
Time: 9am – 5pm
Course Details: In this course, you will learn the macaron cake techniques in the demonstration theatre and replicate the demonstrated macaron cake in the patisserie kitchen.
- Macaron cake base
- Light chocolate cremeux
- Fruit compote
- Vanilla Chantilly
- Seasonal fruit decoration
Location: Level 2, 52 Cuba Street, Te Aro, Wellington
Contact Details: +64 4 472 9800 | nz@cordonbleu.edu
All bookings are subject to the following terms and conditions