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