French Patisserie

Course photo is illustrative and does not necessarily represent the actual course topic - please see the course description for specific topics covered on the course.

In an updated edition of this popular course, learn the art of French Pâtisserie over three days. Mark will teach you how to make a variety of the delicious pastries that grace the windows of French Pâtisseries in your own kitchen.

Course tutor: Mark Tilling

Squires Kitchen International School
0.0 day
Course date and times:
  • Monday 14th January: 10:00am to 4:00pm
  • Tuesday 15th January: 10:00am to 4:00pm
  • Wednesday 16th January: 10:00am to 4:00pm

Mark Tilling has worked as a pastry chef at top hotels including The Lanesborough, Lainston House Hotel, Hotel du Vin and Le Pave d’Auge in Normandy, France, which boasts a Michelin star.

In an updated version of this popular course, over three intensive days, Mark will introduce you to the exquisite art of French pâtisserie. Discover how to make choux and sweet pastries, as well as mini tarts, mousses, cakes, sponges, glazes and macaroons all in a variety of exciting and delicious flavours. Mark will show you how to create a selection of delicious French classics: gâteaux operas, fresh fruit tarts, macaroons, mousse domes with hazelnut praline and choux pastry spheres with mousse.

Mark's teaching style is relaxed and fun and you will go home with the knowledge and skills to make your very own French pastries.

Book this course

Head on over to our booking request page and we will take a few credentials from you.

Places required:

Suitable for Beginners

Skill level:


Skill Prerequisites:


Course modules
Date Time Title Tutor Location
14th January 10:00 - 16:00 Day 1 Mark Tilling Squires Kitchen International School
15th January 10:00 - 16:00 Day 2 Mark Tilling Squires Kitchen International School
16th January 10:00 - 16:00 Day 3 Mark Tilling Squires Kitchen International School