Join our PATISSERIE course and you will learn the secrets of how to make classic French pastries. ALMOND GALETTE: Galette is a term used in France to describe various types of flat round crusty cakes. Our version is an almond filling encased in puff pastry and it is a favourite treat. CHOCOLATE ECLAIRS: This classic French dessert is made with has a choux pastry, filled with whipped fresh cream, pastry cream or custard. and dipped in chocolate icing. AUSTRIAN APPLE STRUDEL: This is a traditional Viennese dessert and is a popular pastry in Austria and in many countries in Europe that once were part of the Austro-Hungarian empire (1867–1918). CREME PATISSERIE: Creme patisserie (pastry cream) is a thick, creamy custard made of simple ingredients and usually flavoured with vanilla. It is the base of many desserts. We add whipped cream for lightness and the result is tantalising.
Bakers Do It Better - and you will learn more when you attend one of our courses. The maximum class size is 12 students and students work individually and not in pairs - we believe this provides you with a superior learning environment. Also the fee covers everything, including ingredients, and car parking is free.
The Baking Academy of Ireland is the only dedicated baking school in Ireland. We offer great baking courses at the most economical price.
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