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One Day French Patisserie Cookery Course

ONE DAY COURSE (9.30am - 4.30pm)

Only £155.00 per person inc. VAT


On your one day French Patisserie course you will make three classic pastries.

To be found in almost every French patisserie up and down the land these are quintessential examples of their type.


At the end of the day you will have had a rare glimpse into the world of the Pâtissière as well as taking home your exquisite creations to impress friends and family.


Learn how to make a marvellous Mille Feuille and other patisserie on Exeter Cookery School's one day Patisserie Cookery Course.


Lunch will be provided, and will probably take the form of a delicious French indoor picnic of freshly baked baguette, plump ripe tomatoes, cheeses, dried and cured hams and saucisson.


This will be followed, of course, by a classic dessert such as Crème Brûlée.

Techniques learnt:

  • Making meringue
  • Folding meringue with other ingredients
  • Piping meringue
  • Choux pastry
  • Ganache
  • Chocolate glaze
  • Buttercream
  • Making Praline
  • Crème Mousseline
  • Génoise Sponge
  • Strawberry Syrup
  • Minute Puff Pastry

These are examples of the kind of dishes you could be making:

  • Macarons - Flavoured and coloured macarons crunchy on the outside, soft and chewy inside with that classic Piet (foot)

  • Religieuses (pronounced “religerze”) - The pastry, whose name means "Nun", is supposed to represent the papal mitre

  • Mille Fueille - Meaning “a thousand leaves”, Mille Feuille is essentially what we know as a Custard Slice, but, because it’s French it’s a lot fancier and tastier!

  • Paris Brest - The round pastry, in the form of a wheel, was created in 1910 by Louis Durand, pâtissier of Maisons Laffitte, at the request of Pierre Giffard, to commemorate the Paris-Brest-Paris bicycle race he had initiated in 1891. Its circular shape is representative of a bicycle wheel

  • Fraisier (pronounced “frezeeay”) - A classic French pastry with a thin Génoise sponge base topped with a rich mousse flavoured with vanilla and kirsch. It is lined with sliced strawberries and topped with a strawberry syrup glaze

  • Palmier (pron “pameeay”) - Sweet puff pastry rolled into a double pinwheel, flattened, then sliced into the classic Palmier heart shaped biscuit.

Dates
  • 22/11/2018 - Full Day
  • 16/12/2018 - Full Day
  • 01/02/2019 - Full Day
  • 03/03/2019 - Full Day
  • 19/04/2019 - Full Day
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