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Passion for Pastry
How do you make perfect pastry at home?
Does it involve peeling blue film from a pre rolled frozen packet?
Yeah – look, me too. Sometimes.
#mumoftheyear #notmarthastewart #pastryshame
Our Passion for Pastry class is the only one where class members audibly “Ahhh” and “Oohhhh” and “Oh my God why did I not think of that?” several times over as chef Jace Blunden reveals the secrets to excellent shortcrust Pastry.
HINT: Technique. Accuracy. Speed, (And in the interest of keeping it real)…
Butter. Yep. Butter. Quite a bit of it, actually.
I mean there are a bajillion more tips and tricks but you have to come along and find out what they are.
This classic class will take you through the wonders of shortcrust, sweet pastry and Choux.
You will make a quiche and profiteroles to take home. Jace also demonstrates a velvety crème patissiere and decadent chocolate ganache with which to stuff and dip your profiteroles.
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