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Ultimate Patisserie (All 5 Sessions)

Hout Bay

Activity Description

Course Dates:

Full Course: 18, 25 May 2019 (09h00 – 13h00)
Session 3: 18 May 2019 (09h00 – 13h00)
Session 4: 25 May 2019 (09h00 – 13h00)

Full Course: 8, 15, 22, 29 June & 6 July 2019 (09h00 – 13h00)
Session 1: 8 June 2019 (09h00 – 13h00)
Session 2: 15 June 2019 (09h00 – 13h00)
Session 3: 22 June 2019 (09h00 – 13h00)
Session 4: 29 June 2019 (09h00 – 13h00)
Session 5: 6 July 2019 (09h00 – 13h00)

Full Course: 20, 27 July & 3, 10, 17 August 2019 (09h00 – 13h00)
Session 1: 20 July 2019 (09h00 – 13h00)
Session 2: 27 July 2019 (09h00 – 13h00)
Session 3: 3 August 2019 (09h00 – 13h00)
Session 4: 10 August 2019 (09h00 – 13h00)
Session 5: 17 August 2019 (09h00 – 13h00)

Learn to create decadent textures and tastes in our Ultimate Patisserie class, guided by expert pastry chef Julie Willer. We’ll teach you how to create pâte à choux, a pastry doughs and learn to hand pipe fillings into perfect cream puffs or éclairs with crème patisserie filling.

Discover vanilla pastry cream, chocolate ganache and Chantilly cream and transform standard fruits into delicious Glazed Fruit Tart with Creme Patisserie. You’ll also learn to make phenomenally flaky puff pastry and turn it into exquisite Raspberry Mille Feuille, addictive cheese straws and delicious vol-au-vent. Our chef will guide you step-by-step to master these elemental doughs and techniques and combine your new skills to create your own delicious treats at home.

Session 1:
Sweet Pastry Week
- Glazed Fruit Tart
- Creme Patisserie
- Italian Meringue
- Lemon Curd
- Puff Pastry

Session 2:
Flaky Pastry Week
- Frangipane and Apricot Vol Au Vents
- Cheese Straws with a Kick
- Wild Garlic Mushroom Puff
- Raspberry Mille Feuille

Session 3:
Chocolate Week
Creme Brulee Friandise
Chocolate Ganache
Chocolate Decorating
Chocolate & Almond Pear Tarts
Flourless Hazelnut Cake

Session 4:
Confectionery & Sweet Stuff Week
- Almond and Honey Nougat
- Rose and Pistachio Turkish Delight
- Marshmallow Spread
- Freshly Dipped Honeycomb

Session 5:
Baking & Cake Decorating Week
- Vanilla Cakes
- Sugar Syrup
- Buttercream Filling
- Fondant Covering, Rolling, Smoothing, Perfect Fondant Finishing
- Royal Icing Pipe Work
- Fondant Bows and Flowers Tips and Tricks


Duration4 hours
WhenThis course is available all year round.
Where3 Woodcutters Grove Estate, Hout Bay, Cape Town, South Africa
WeatherThis service is not weather dependent. Come rain or shine, the course will proceed.
What to WearWear something comfortable to cook in.
Things to BringYou don't need to bring anything extra with you to cook with.
Guests or SpectatorsWe do allow spectators to join, at 50% of the course price.


Minimum Age12 years
Minimum Height0.0 m
Maximum Height0.0 m
Fitness LevelNo Fitness Requirement
Maximum Weight0.0 kg
CertificationNone Required
Experience LevelNo Experience Requirement

Inclusions and Exclusions

InclusionsAll ingredients, professional chef to lead the course.
ExclusionsAny beverages.


All ingredients, professional chef to lead the course. Everything you make will be available for you to take home. The School makes a conscious effort to reduce waste and packaging. Students are welcome to bring their own containers to transport their food home.

Customer Reviews

I thoroughly enjoyed my course on Patisserie and Pastry and learned a huge amount from Julie. Lovely atmosphere and I think Stir Crazy has found a great niche market for people like myself who can cook but want to learn all the more sophisticated techniques plus also lack the confidence to bake, cook or create patisserie and pastry specialties. Sometimes our endeavours did not turn out as good as expected but that is all part of the learning curve! Full recommendation and I hope to return someday. Sadly photos not available on my computer but they would show happy times and happy outcomes! - P. June Song

I thoroughly enjoyed Julie as a teacher, she was informative, very amenable, explanatory and answered our questions with knowledge. Julie has a lovely manner about her, very welcoming, always smiling and helpful. I enjoyed the selections that were offered, and learnt some new techniques, which is always valuable in enhancing your own baking repertoire. I wouldn't hesitate to recommend this course to others. - Nikki Green

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