In an updated version of Mark's fantastic course, spend two days honing your dessert-making skills and discover the secrets for creating perfect Parisian gateaux which are sure to impress, just in time for Easter!
Course tutor: Mark Tilling
A pastry chef at a selection of top hotels and UK Chocolate Master from 2006–2010, Mark Tilling will share his professional tips and tricks for creating impressive French entremets.
Updated for 2019, you will learn how to create the characteristic sponge, jelly, mousse and ganache layers, as well as how to glaze the gateau and use chocolate-spraying techniques on frozen mousse.
Discover a variety of different ways to decorate the finished cakes using chocolate transfer sheets, panels and moulds.
Mark's teaching style is fun and relaxed and you will go home with a range of recipes, a Squires Kitchen certificate and the confidence to make professional-standard entremets in your own kitchen.
|Tuesday 9th Apr 2019||Mark Tilling||Places remaining|
|Wednesday 22nd May 2019||Mark Tilling||Places remaining|
|Thursday 8th Aug 2019||Mark Tilling||Places remaining|
|Saturday 12th Oct 2019||Mark Tilling||Places remaining|
|9th April||10:00 - 16:00||DAY 1||Mark Tilling||Squires Kitchen International School|
|10th April||10:00 - 16:00||DAY 2||Mark Tilling||Squires Kitchen International School|