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. (3 day course)

Course tutor: Mark Tilling

Course date and times:
  • Monday 25th November: 10:00am to 4:00pm
  • Tuesday 26th November: 10:00am to 4:00pm
  • Wednesday 27th November: 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.
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.

Things you will learn:

  • how to make choux, sweet pastry and macaroons
  • different cakes and sponges
  • mousses and hazelnut praline for fillings full of flavour
  • creating and glazing a mousse dome
  • filling a miniature tart to a professional finish
  • how to layer your gâteaux opera for the perfect slice of cake
  • variations of exciting and delicious flavours.
  • how to colour and decorate your creations for a professional finish

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.

(3 day course)

Course Details

Places available
3 day course
10:00am to 4:00pm
Prerequisite skills needed
Type: Project

Places required:

Other dates available

Skill Prerequisites:


All dates for this course
Date Tutor Availability
Tuesday 29th Oct 2019 Mark Tilling Places remaining
Monday 25th Nov 2019 Mark Tilling Places remaining
Course modules
Date Time Title Tutor Location
25th November 10:00 - 16:00 Day 1 Mark Tilling Squires Kitchen International School
26th November 10:00 - 16:00 Day 2 Mark Tilling Squires Kitchen International School
27th November 10:00 - 16:00 Day 3 Mark Tilling Squires Kitchen International School