Yolande Stanley is one of the UK’s leading experts on patisserie so we are delighted that she is our regular tutor for our hands on day making immaculate petits fours. Every class is different with Yolande choosing a variety of petits fours according to the season but past classes have included florentines (finished with tempered chocolate), madeleines, mini éclairs, caramelised nuts enrobed in chocolate and piped sable biscuits. You will also work with boiled sugar to make a sugar-based sweetmeat such as pate aux fruits and produce a variety of sugarwork decorations including spun sugar, springs and bubble sugar.
The fifth in a series of five focused master class days that can be taken individually or together to build your skill levels and which will leave you confident to produce beautifully presented set piece desserts or gateaux. This class is taught by Yolande Stanley, one of only 7 people in the UK to be awarded the prestigious Master of the Culinary Arts for Pastry (other holders include Claire Clark and Benoit Blin). Yolande worked as Head Pastry chef at Cliveden and the Carlton Hotel in St Moritz, The Ritz and at the Landmark Hotel before becoming a senior lecturer at Thames Valley University teaching Patisserie to degree level. For the past 10 years Yolande has been the UK Training Manager for UKSkills for Confectionery and Pastry, tasked with training young chefs to World standard to represent the UK at the WorldSkills Competition. At the awards themselves she has to swap hats as she is also the International Judge and Chief Expert (elected by her contemporaries - 18 other International Experts).
Includes lunch with wine.