Classic Pâtisserie Techniques

Course date: Saturday 19th and Sunday 20th March 2022 (duration two days)

Course Time: 9am – 5pm (includes one hour break)

Where: Level 2, 52 Cuba Street, Te Aro, Wellington

Course Includes: All ingredients, cooking equipment and teaching resources are provided in our practical kitchens for your use on the day. Please bring containers to take your completed work home.

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.

Techniques Learned:

Modern Cheesecake:
Vanilla Crumble blind baking
Light Cheesecake Mousse using gelatine
Glazing with Raspberry glaze

Lemon Meringue tart:
Making and Lining Sweet Pastry
Making an emulsion with lemon curd
Making Italian Meringue, sugar syrup cooking, whisking and Piping

Mille-Feuille Cake:
Making a puff pastry Dough mixing/ incorporating butter/giving turns and baking
Mascarpone Chantilly Cream mixing and piping

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

Contact Details: +64 4 472 9800  |  nz@cordonbleu.edu

All bookings are subject to the following terms and conditions