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Essential Baking - Baked Patisserie Classics

Essential Patisserie 1

Learn how to create three patisserie classics that are always a winner when done well! Learn important baking techniques in order to achieve high quality outcomes consistently.

In this class you will learn essential baking foundation skills that provide the basis of any good patisserie product. The recipes learned in this class will provide you with a good foundation to not only replicate the products after the course, but also create your own flavour combinations.

What you will learn: 

  • how to make pâte sucrée - sweet short crust pastry
  • how to line tart rings professionally
  • how to make a frangipane filling – almond pastry cream used for fillings in tarts, cakes and pastries
  • how to make a perfect clafouti batter, once you understand how to make this elementary batter well, it is the perfect base to use with your own flavour combinations in desserts or pastries
  • how to make a good biscuit crumb base that is not too fat but also doesn’t fall apart
  • how to make a smooth and light cheese cake filling and bake your cheesecake so that it doesn’t crack on top
  • how to make a “ Clafouti a la cerise Tart” - Baked Cherry Clafouti Tart 
  • how to make a “Bourdaloue Tart” - Baked Pear Tart 
  • how to make individual Raspberry Cheese Cakes
  • how to bake your products evenly, learning how to discern when a product is perfectly baked and ready
  • how to make adjustments depending on your oven and set up
  • how to assemble, glaze and finish your tarts professionally. 

Each student makes and takes home: 

  • 1 x large Clafouti a la cerise tart – Baked Cherry Clafouti Tart
  • 1 x large Bourdaloue – Baked Pear Tart
  • 6 x small Raspberry Cheese Cakes

Everything created in this class is for students to take home; all materials are included in the cost of the course. A detailed recipe book is provided as part of this course.

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Entry Requirements

There are no entry requirements for this course.




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