Mastering verrines

The word verrine, derived from the French word “verre”, means glass. These stunning, technically refined desserts are suitable for industry, caterers, cake shops as well as enthusiasts that are looking to impress their loved ones at the next dinner party!
 
During this class, you will learn a range of patisserie components that are interchangeable and will inspire you to create your own dessert combinations.

What you will learn:

• how to make chocolate cremeux, custards & panna cotta
• how to make a variety of jellies considering the different acidity levels of fruits and liquids
• how to make, smooth and perfectly textured creams, adding flavours to give them a variety of applications
• demonstration on how to make meringues and crumble to add crunchy layers to your desserts
• how to layer and assemble your desserts
• how to garnish and finish your desserts

Each student makes and takes home 15 verrines:

• 3 x Chocolate delux verrines
• 3 x Hazelnut & caramelised popcorn verrines
• 3 x Rose, strawberry & watermelon verrines
• 3 x Pistachio & raspberry verrines
• 3 x Coconut, mango & passion fruit verrines

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.