Creative Pastry

5,800

Learn how to make delicate, layered pâtisserie. We will create two grand desserts – one with passion fruit, chocolate, pistachio and choux, and another which combines the flavours of a light vanilla mousse and perfectly made praline. With each component you will learn fine techniques of classic as well as modern French pâtisserie.

  1. Passion, Pistachio and Chocolate Choux
    Choux pastry
    Craquelin (crumble topping)
    Passion fruit mascarpone cream
    Pistachio mousseline
    Chocolate glaze
  2. Vanilla and Praline
    Vanilla mousse
    Praline feuilletine insert
    Sablé Breton (fine shortbread)
    White chocolate glaze
    Cacao nib nougatine

You will be provided with detailed recipe notes. This class lasts about 3.5 hours. 

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