Patisserie are some of the most elegant and impressive creations that you can make at home. Taught exclusively by Richard Bertinet, he will help you to master fundamental techniques to enable you to confidently recreate these delicacies.
Start with a chocolat liegeois, a stunning layered dessert. This is Richard’s take on the classic café liegeois, made with a chocolate genoise sponge, crème Chantilly, a chocolate ganache and a glaze. You will also be making a blackcurrant mousse, the cover shot for Richard’s Patisserie Maison book. The mousse is made with an Italian meringue and the glaze includes crème de cassis, making sure the aromas and flavours of the blackcurrants really shine through. Finally you will be making some macarons, not the small delicate variety but larger sharing ones that can be piled up in a tower and filled with lemon curd or chocolate ganache or even raspberries, a real centre piece for your dinner party or afternoon tea. The essential patisserie skills learnt today will give you the foundation to expand your skills further.
The day will start at 10am with breakfast and finish around 3.30 / 4pm. Lunch with wine is included.
Please bring a bag and/or a large container with you so that you can take home some of your delicious creations.