Creative Pastry (Summer ’17)

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