Patisserie Week (Ashburton Cookery School)

Our week-long Patisserie course is aimed at home cooks who want to immerse themselves in the world of pastries and desserts. During this course you will master the fundamentals skills required to create a wide range of classic French patisserie and contemporary desserts.

Learning from our experienced Pastry Chef Tutor, you will learn to make classic baked goods such as croissants, muffins, cakes and baguettes, and master the art of sweet and savoury pastry with classic tarts, biscuits and pies, exquisite macarons, fondants, pastes and jellies as well as creams, mousses and working with chocolate.

You will also learn to apply the precise and delicate decoration and presentation techniques that will elevate your patisserie to an impressive level.

By the end of the course you will have a good repertoire of recipes and the confidence to create some stunning dishes.

Please Note: Due to the nature of the course content, lunch is prepared by our chefs daily. You will enjoy a dessert at the end of the day round-up, but no additional dinner is provided on this course. You will take a wealth of patisserie away with you.

Skills you will learn

Enriched Doughs

Lamination of Doughs

Direct Dough Making

Ferment and Dough Making

Plated Desserts

French & Italian Meringue Piping

Cake & Biscuit Production

Chocolate Tempering & Production

Sweet & Savoury Pastes

Decoration Media

Patisserie Theory

Typical Recipes

Croissants, Foccacia, Farmhouse Loaf, Baguette, Hand-raised Pork Pie

Muffins, Scones, Brioche, Sable Biscuits

Cremee Brulee, Lemon Tart, Strawberry Tart

Sweet Pastry, Tuille, Chocolate Cake, Coppeaux

Pate de fruits, Chocolate Fondant, Chocolate Tart, Praline

Sweet Pastry, Meringue, Macaroons, Basil Sorbet, Ice Cream

Granita, Sweet paste, marshmallow, Gateaux St.Honore

Chocolate Tower, Truffles, Mousse, Chocolate Discs, Spray & Colours