Taught exclusively by Richard Bertinet, our full day Pastry Masterclass is a must whether you are baking for your family dinner, entertaining friends or want to learn how to make and decorate fruit tarts just like those that makes the display in French bakeries look so stunning.
On this masterclass Richard will show you how to make sweet, salted and choux pastry, how to rest and roll and how you blind bake your pastry. You will work with tins and without and learn how to use piping bags for your fabulously retro choux swans.
Having mastered the pastry itself, you will also make the fillings for your tarts, master a crème patissière, make a seasonal quiche and frangipane.
Please bring a bag and a large biscuit tin or Tupperware container with you so that you can take home some of your delicious creations.
The class will finish at approximately 3.30/4pm. Finish times can vary, but this is a good guide.
“Thank you so much for the most phenomenal day of baking the Bertinet way. I had so much fun and loved all the tips and tricks along the way. It is not often one comes to a class where the Master gives so freely and willingly of his expertise. Thank you also to the fairies who made the day seem so effortless and easy. I will certainly be back – a lot.” Marion
“A huge thank you for one of the most memorable days of my life. I had so many revelations on how to make pastry and can’t wait to get in the kitchen to experiment” Naomi