Event
Group Sizes 5-20
Duration: 3 to 7 hours
Location: Nationwide
Patisserie Masterclass
Key Skills
- Pate Sablee (sweet pastry)
- Baking egg custards
- Blind baking
- Lining
- Macaroons and meringues
- sponge
Level
Introduction
Welcome to the wonderful world of pastry, Paul our pastry chef is a classical chef and worked with Marco Pierre White, John Terrode and was head pastry chef for the renowned modern artist Damien Hurst making some weird and wonderful creations. Paul has thought back to his early days as a pastry chef and created a class using the basic skills which has grounded him over the years, this class is designed to give you basic skills to build upon in the future.
Event Outline
Basic skills are the foundation to any profession, we will be making a classic lemon tart mastering 2 essential skills pastry skills and baking custards.
You will also be making a fruit coulis and learning about pulping, some macaroons to incorporate meringues and baking techniques, chocolate work teaching some of the basics in handling chocolate, we will also make a classic victoria sponge cake learning some of the do and don’ts in cake making.
This is a must for all people who want to become more confident in baking, there are no fancy frills here just good training
What’s included?
- Michelin Star Trained chefs and Chocolatiers with professional event managers
- A dedicated project manager who will liaise with you directly and other companies involved on the day.
- Public liability for up to £1,000,000
- Risk Assessments and Haccaps
- All Specialist equipment, ingredients and recipes.
- Medals and Aprons
- All pre-event and onsite event management with a follow up and feedback if required.
- We will do our upmost to give you an outstanding event, and to deliver the desired outcomes and objectives which you have requested and ensure that everyone has a totally enjoyable, unforgettable and rewarding experience.
- Within 2 working days we will be in contact with your feedback and share memorable photos taken by our event managers with you within 5 working days.
Itinerary
10.00 Guests arrive to light refreshments and greeted by the chef
10.15 Chef demonstrated making sablee pastry and blind baking.
10.35 Guests make sablee pastry line and blind bake cases .
11.00 The chef demonstrates macaroons and bakes lemon tarts
11.20 Guests make macaroons
11.45 Chef demonstrates making and baking victoria sponges
12.00 Guests make victoria sponges
12.30 Guests break for lunch (provided, hot and cold buffet)
13.30 Chef finishes macaroons with guests and demonstrates chocolate tempering
14.15 Guests finish Macaroons and make some chocolate creations
14.45 Tea and Coffee break
15.00 Chef finishes victoria sponge cake and packages up items with the guests
15.45 Guests pack items to take home with handouts and the chef takes any final questions
16.00 Guests depart
``Definitely something for everyone to enjoy. It was very organized and people are still enjoying munching on the chocolates they made!``
