- Class Session: 1 days / 2 sessions/ morning / afternoon
- Lunch: Included
- Total hours: 6 hours
- Delivery Language: English with Thai translation
- Age: อายุตั้งแต่ 18 ปีขึ้นไป
- Suitable for: Amateurs
- Accomplishment: Lenôtre certificate
- Student per class: Maximum 12
Recipes:
- Saint Honoré (choux cake with caramel and vanilla cream)
- Berry Charlotte (boudoir biscuit, berry mousse, vanilla cream)
Join us on a delicious journey into the art of French pastry, where you’ll learn to create iconic cakes that have delighted palates for generations. Whether you’re a budding baker or an experienced pastry chef, this class is perfect for anyone looking to refine their skills and explore the rich traditions of French baking.
The learning outcomes will focus on mastering the techniques and components that make each dessert unique, as well as the key skills required to create them.
- Saint Honoré Cake
Learning Outcomes:
- Mastering Puff Pastry: Learn to make pâte feuilletée (puff pastry), which forms the base of the Saint Honoré. You will perfect the technique of rolling and folding the dough to create flaky, buttery layers.
- Choux Pastry: Understand how to create choux pastry (for the small cream puffs), learning the correct consistency for piping and baking them to a crisp, golden finish.
- Crème Chiboust: Learn how to make Crème Chiboust, a light, fluffy pastry cream mixed with meringue, which forms the filling for the cream puffs.
- Caramel Skills: Develop the ability to make caramel, both for coating the cream puffs and for creating the decorative caramel strands that top the dessert.
- Assembly: Learn the art of assembling the Saint Honoré, including piping the cream into the puff pastry, arranging the puff pastry and cream puffs into a ring, and finishing with decorative caramel.
2. Berry Charlotte
Learning Outcomes:
- Biscuit and Sponge Cake: Master the preparation of a light, airy biscuit and sponge cake, which form the base and sides of the Charlotte.
- Berry Compote or Fresh Fruit: Learn to prepare a berry compote (if used) or how to handle fresh berries, creating a layer of flavour.
- Mousse or Bavarian Cream: Master the technique of making a mousse or Bavarian cream, which will serve as the rich, creamy filling for the Charlotte.
- Assembling the Charlotte: Understand the assembly process for a Charlotte, including lining the sides of the mould with ladyfingers or sponge cake, filling it with the creamy berry mixture, and setting the dessert for a beautiful presentation.
- Presentation and Garnishing: Learn how to beautifully present the dessert, often topping it with fresh berries, mint leaves, or other garnishes to elevate the appearance and flavour.
General Learning Outcomes Across Both Desserts:
- Pastry Skills: Mastering different types of pastry (puff, choux, biscuit, and sponge) and their uses in creating classic French desserts.
- Piping and Assembly Techniques: Developing your skills in piping pastry cream and assembling multi-layered desserts.
- Flavour Pairing: Understanding how to combine fruits, creams, and pastries to create a harmonious dessert experience.
- Decoration and Presentation: Learning how to present your creations beautifully, from intricate caramel work on the Saint Honoré to berry garnishes on the Charlotte.
- Attention to Detail: Focusing on precision in each step—whether it’s the texture of the cream or the perfect caramel coating—to create desserts that are both technically sound and visually stunning.
