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What You Learn
Importance of measurement and temperature
How to create two ganaches for macaron filling
How to make and perfect macaron shells
What You Get
Certificate of attendance
Hands on training
Materials to Bring
Carry bag to transport baked goods home
Pen for note taking
Participants are requested to wear flat, enclosed, rubber soled shoes for comfort and safety in the kitchens. To ensure food safety procedures are followed, long hair should be tied back and all unnecessary jewellery removed.
Baby, I'm just gonna bake, bake, bake, bake bake
I bake it off, I bake it off
You’ll be baking it off when you can produce macarons – light, airy and perfect for sharing.
In this hands on class students will learn fundamental techniques of patisserie; perfect for those that wish to extend their baking skills and knowledge. Participants will be taught the importance of measurement and temperatures plus the basics of patisserie including assembly and presentation.
Learn to produce the ultimate French meringue shell made from egg whites, nuts and sugar and then create a creamy chocolate ganache and a raspberry and white chocolate ganache to sandwich the shells together.
This class has been specifically developed for young adults aged eleven to fifteen.
On completion of this class you will receive a certificate of attendance.
Take home all you produce in class