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Patisserie intensive level 2 – 5 days intermediate

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This course is for students that have a good handle on fundamental pastry skills and would like to further refine and/or upskill their current skills. This hands-on fast paced 5-day course is designed to take your knowledge of patisserie to a new level and provide you with the opportunity to enhance your skills and techniques in a professional environment. 

We cover 50+ recipes in this course, all of which are interchangeable, providing students with lots of new ideas to create their own combinations upon finishing this course. One day builds onto the next, with the last two days being the main assembly and finishing days. 

You will be introduced to advanced garnishing and finishing techniques and learn modern skills, which can be used in a fully professional environment or alternatively are fully utilisable at home.

The following patisserie elements are the focus of this 5 day course: 
  • entremets
  • petit gateaux 
  • verrines
  • tarts and tartelettes
  • eclairs.

What you will learn: 

  • learn how to make a variety of different bases: brownie, soft raspberry sponge, financier, almond crumble, lime crunch, pâte sucrée, hazelnut shortbread, pistachio tender biscuit
  • how to make a variety of mousses: fromage blanc, manjari chocolate, cheese cake mousse, coconut mousse, caramelised milk chocolate mousse
  • how to make a variety of fillings, inserts, creams: vanilla namelaka, lime curd without butter, hazelnut frangipane cream, mascarpone Chantilly, whipped coffee ganache, raspberry marmalade, griotte compote, mango tapioca, fruit coulis, passion fruit insert, caramelised pear and ginger
  • how to make a variety of jellies and glazes: fruit glazes, chocolate glazes, glazes with and without condense milk, spider web glaze
  • how to make a variety of cremeux: chocolate, vanilla, caramel, praline
  • how to make a raspberry foam, liquid centre spheres, coconut caviar, coral tuiles
  • how to refine your choux pastry skills and make contemporary eclairs
  • how to make and incorporate layers and textures whilst considering flavour combinations and colours
  • how to make glazes that are chocolate, fruit pectin or condensed milk based
  • how to professionally glaze large and small items in a variety of shapes, allowing you to practise and get a really good handle on this essential skill
  • how to glaze a cake achieving the “spider web” effect
  • how use a spray gun and create a “velvet” effect 
  • advanced tart lining techniques
  • how to make chocolate garnishes in all shapes and sizes, working with metallic colours, transfer sheets and techniques that allow you to create unique shapes. 

     

Each student will make the following items from start to finish:

  • 1 x Chocolate brownie, caramel and passionfruit entremet
  • 1 x Raspberry fromage blanc entremet 
  • 3 x Essence of Black forest petit gateaux
  • 3 x Almond financier with caramelised pear & ginger petit gateaux
  • 3 x Blueberry cheese cake petit gateaux
  • 3 x Coconut mango verrines
  • 3 x Summery berry verrines
  • 3 x Le chocolat eclairs
  • 3 x Salted caramel eclairs
  • 3 x Pina colada tarts
  • 1 x Hazelnut praline and coffee tart
  • 1 x Pistachio and raspberry tart

The course is held at fully professional facilities. All students have their own individual workstations and get the opportunity to be hands-on for all recipes provided, making all products from start to finish.  

Everything created in class is for students to take home, all materials are included in the cost of the course.

A comprehensive recipe booklet is provided as part of the course. 

Please ensure to familiarise yourself with our terms & conditions.  

Entry Requirements

Our 5 day patisserie foundations skills course, OR a variety of our beginner classes, OR you currently work in the industry, OR are completing your patisserie studies OR you have prior documented experience.

Duration

5 days

Level

Intermediate

Choose your start date

5 places left

Start

Tuesday, 02 October 2018

Time

9am-3pm

Attendance dates

02-06 October 2018

Price

$1,350.00