- Location:
- United Kingdom, Banbury
- Date:
-
16 Mar 2027 - 17 Mar 2027
- Duration:
-
2 days
- Primary course language:
-
English
- Price:
-
700.00 GBP
- Class size:
-
12
Discover the art, creativity, and precision of patisserie in this immersive hands-on course, designed for pastry chefs, bakers, chocolatiers, café and hospitality professionals looking to refine their skills and expand their repertoire. Guided by our expert chefs, you'll explore essential patisserie techniques, ingredient functionality, flavour balancing, and contemporary presentation styles while creating a selection of elegant patisserie.
Course agenda
During this course, you will:
- Create a variety of sponge, cream, mousse, and pastry components.
- Develop an understanding of texture, flavour balance, and ingredient functionality.
- Build layered entremets and individual desserts with professional structure and finish.
- Explore decoration and presentation techniques used in pastry kitchens.
On this course, you will make:
- Pâté Gâteau
- Chocolate Tarts
- Choux Pastry Creations
- Chocolate and Fruit Mousses
- A Selection of Modern Individual Desserts
Practical information
We include course agendas with our course listings and will send out joining details at least 1 month prior to the start date of your course (or please request upon booking if you require the information earlier)
If you have any technical or course related questions, please email us chocolate_academy_ukie@barry-callebaut.com
Important
We welcome attendees with allergies and dietary requirements; however, please be aware that the Chocolate Academy™ is a working kitchen environment where allergens including milk, nuts, peanuts, gluten, soya and sesame may be present.
For your place to be confirmed on a course you must make full payment.
Your Course Fee Includes:
- Lunch (please let us know any allergens or dietary requirements at least 2 weeks prior to the course start date)
- Recipes / Information Booklet
NOTE: Accommodation and evening meals not included
