Small, bite-sized sweet treats, petits fours are an elegant addition to a dinner party or afternoon tea and can also accompany a celebration cake to create a themed Sweet Table. This course is the perfect opportunity to learn how to make a selection of tasty and eye-catching treats, from chocolates and macaroons to fudge and nougat.
Course tutor: Mark Tilling
Over two days, Master Chocolatier and pastry chef, Mark Tilling, will teach you how to make delicate lemon macaroons, indulgent white chocolate and raspberry fudge, pink nougat, raspberry flavoured chocolates, pink champagne truffles and white chocolate lollipops decorated with popping candy and freeze-dried strawberries.
You will learn how to bake macarons with the perfect taste and texture and how to temper chocolate, use moulds and cocoa butter colours to create, colour and decorate the chocolate treats. Mark will share his tips and tricks for presentation ideas and how to add finishing touches to make your desserts extra special.
The Petits Fours have been mixed and matched to showcase how they can complement a celebration or wedding cake colour scheme and flavours to form an impressive dessert table.
Head on over to our booking request page and we will take a few credentials from you.
Suitable for Beginners
|26th July||10:00 - 16:00||Day 1||Mark Tilling||Squires Kitchen International School|
|27th July||10:00 - 16:00||Day 2||Mark Tilling||Squires Kitchen International School|