French Desserts

Want to wow your guests with delicate and sophisticated French desserts? This course will take you through some of France’s most famous and revered, not to mention delicious, sweet treats. Often known for their complexity and technical precision, the creations of French Patissiers can easily be ruled out as too difficult, but with my easy step by step procedures and helpful tips and tricks, you’ll be able to tackle an array of pastries and sweets that are sure to impress. From a classic tarte tatin and crème brulee, to the various uses of choux pastry including some modern spins on old classics, this course is not to be missed.

Course Outline:

  • Choux Pastry – éclairs and profiteroles
  • Opera Cake
  • Crème Brulee
  • Tarte Tatin

Learning Outcome:

Student learns:

  • To prepare and use choux pastry
  • To prepare opera cake
  • To prepare crème brulee
  • To prepare tarte tatin
  • Food hygiene and safety
  • To work individually and in a team

What to bring:

  • Pen
  • 2 x large containers
  • 6 x ramekins
  • Apron
  • 20-22 cm spring-form cake tin
  • Medium rectangle/square baking pan
  • 2 tea towels
  • Dish cloth

Safety First:

Please ensure you wear closed in shoes, long pants and ensure long hair is tied back.

About the Tutor:

'I’m currently studying a double degree in Medical Science at the University of Sydney with a lifelong obsession of cooking and experimenting in the kitchen. With years of commercial cookery experience and a great passion for teaching, I’m always delighted to meet new people and help develop their culinary skills.'

This course has no current classes. Please the waiting list.