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Ultimate Patisserie Course (All 5 Sessions)

Hout Bay

Activity Description

Course Dates:

Full Course: 8, 15, 22, 29 June & 6 July 2019 (09h00 – 13h00)
Session 1 – Sweet Pastry: 8 June 2019 (09h00 – 13h00)
Session 2 – Flaky Pastry: 15 June 2019 (09h00 – 13h00)
Session 3 – All Things Chocolate: 22 June 2019 (09h00 – 13h00)
Session 4 – Confectionery & Sweet Stuff: 29 June 2019 (09h00 – 13h00)
Session 5 – Baking & Cake Decor: 6 July 2019 (09h00 – 13h00)

Full Course: 20, 27 July & 3, 10, 17 August 2019 (09h00 – 13h00)
Session 1 – Sweet Pastry: 20 July 2019 (09h00 – 13h00)
Session 2 – Flaky Pastry: 27 July 2019 (09h00 – 13h00)
Session 3 – All Things Chocolate: 3 August 2019 (09h00 – 13h00)
Session 4 – Confectionery & Sweet Stuff: 10 August 2019 (09h00 – 13h00)
Session 5 – Baking & Cake Decor: 17 August 2019 (09h00 – 13h00)

Learn to create decadent textures and tastes in our Ultimate Patisserie Course, 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

Arrangements

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 BringPlease bring suitable tupperware to take your creations home with you.
Guests or SpectatorsWe do allow spectators to join, at 50% of the course price.

Requirements

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

Inclusions and Exclusions

InclusionsAll ingredients, professional chef to lead the course.
Exclusions

Any beverages.
Please bring suitable tupperware to take your creations home with you.

Notes

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

This course was phenomenal. It was an absolute pleasure to have worked with Julie. Thank you for the invaluable mentoring over the past few weeks. Julie, you are AMAZING at what you do and I am grateful to have had a chance to work with you. - Cindy Bunding


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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