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Small patisserie creations

Small Patisserie 20171

Refine your patisserie skills by creating a selection of small decorative cakes and verrines that will delight your senses.

You will be introduced you to advanced garnishing techniques and have the opportunity to create versatile miniature desserts, perfect for high tea, cocktail or dinner parties. These stylish and visually stunning desserts will truly set you apart!

What you will learn

We cover 20 recipe components in this class that are all versatile and interchangeable, providing students with lots of new ideas to create their own combinations upon finishing this class.

You will make and assemble 3 different types of verrines and 3 different types of petit gateaux from scratch, being hands on with every recipe component. 

  • learn how to make multilayered verrines  
  • learn how to make and assemble individual gateaux using modern silicon moulds
  • learn how to work with different types of setting and thickening agents (hydrocolloids) that will assist you in creating technically advanced patisserie
  • learn how to make jellies, whipped foam, chantilly, cremeux and panna cotta
  • learn how to make a set cheese cake and light chocolate mousse
  • learn how to make infusions and liquid center spheres
  • learn how to make a decadent chocolate sponge, financier and bases
  • learn how to make inserts and work with textures and layers
  • learn how to make different types of chocolate based and dairy free glazes
  • learn how to glaze professionally
  • learn how to make garnishes including chocolate decorations and finish your pastries with style and finesse.

All students are hands on and work on every recipe component made in class. Each student will take home 18 pastries (9 petit gateaux & 9 verrines)

All materials including a comprehensive recipe manual are included in the course.

PREREQUISITES: 
If you have the relevant foundation skills needed then you are welcome to join us for any of our intermediate level courses. 

Recommended prior courses for enthusiasts are: Chocolate Foundation skills and any of our modern entremet foundation skills courses.

Duration

2 days

Level

Intermediate

Choose your start date

Start

Friday, 12 January 2018

Time

9am-3pm

Attendance dates

12-13 January 2018

Price

$498.00

Start

Friday, 09 March 2018

Time

9am-3pm

Attendance dates

9-10 March 2018

Price

$498.00

Start

Friday, 18 May 2018

Time

9am-3pm

Attendance dates

18-19 May 2018

Price

$498.00