Flexible enough to help you scrape out a bowl, yet strong enough to work macaron paste, dough scrapers are workhorses of the kitchen! Also essential to help in testing chocolate for crystallisation.
This is one of the standard products used at Savour Chocolate and Patisserie School.
Join guest chef, Guillaume Lopvet, as he shows you how to create the delicious Japanese milk bread; Shokupan. This moist bread loaf is both soft and fluffy, making for an extraordinary tasting experience!
Class tags: Japan
Fougasse is a stunning French flat bread with a delightfully crisp crust and delicious centre. This beautiful bread, resembling a rustic leaf, is flavoured with roasted garlic, parmesan cheese and chives.
Class tags: autolyse, autolysing, egg free, egg-free, France, savoury
3 hours 20 mins
This delicious, filled brioche is traditionally served in France at Christmas, but we think it is wonderful all year round! Brioche soaked in an infused sugar syrup, filled with candied fruit diplomat cream, topped with toasted Swiss meringue, and finished with flaked almonds.
Class tags: cinnamon, French Christmas dessert, creme patissiere, glace cherries, glace orange, rum, vanilla
Join Tim Clark as he demystifies the macaron. Learn how to identify the common problems when making macarons and gain tips for troubleshooting. It may seem complex, but this class is sure to up your macaron game!
Spice up your Easter with your new go-to hot cross bun recipe! The buttery brioche
base will have your family and friends wanting more.
1 hour 30 mins
This ultimate brioche recipe is great on it’s own or used as a base recipe for other products.
1 hour 30 mins
A crunchy hazelnut sweet dough filled with a roasted nut medley and a luscious vanilla caramel by Nicolas Haelewyn
2 hours 30 mins
Light and airy, this sweet bread from Daniel Alvarez will surprise with its bold flavours of chocolate and orange!
This macaron cake will make your guests green with envy! The crunch of the macaron works seamlessly with the raspberry jam and smooth custard cream
1 hour 10 mins
Dazzle your guests with these lavish champagne macarons, filled with a punchy ganache and finished with a sparkling shine
A technique-based class for making inverted puff pastry. With a simple and easy to follow method, this is a base recipe which will be used to create various other products. – Egg free.
2 hours 10 mins
Jerome Landrieu shares his recipe for a green apple and yuzu tart with hazelnut praline.
1 hour 20 mins
A fusion of texture and flavour is what sets this tart apart, with lemon crumble, pain de gene, meringue and chocolate mousse.
Yeild 8mm round
Layers are the intrinsic element to the Neptune bar. Enjoy caramel, nougat, marshmallow and puffed rice layers enrobed in smooth milk chocolate.
Learn the step-by-step method of making these Italian macarons which combine chewy and crunchy textures. This class will cover preparing your own tant pour tant, baking the perfect macaron shells and filling them with an irresistible peanut butter ganache. – Gluten free.
1 hour 30 mins
A beautifully rustic baked tart with speculoos spiced pastry, vanilla custard and berries.
Snacking? Jerome Landrieu’s Peanut Bar has you covered with perfect results everytime!
1 hour 12 mins
A base recipe for a celebration cake — learn to layer and level the perfect chocolate mud cake with a rich chocolate ganache.
An Australian classic, the lamington is recreated here with an array of layers and textures. Chocolate flourless sponge, coconut cream, raspberry jelly, vanilla pain de gene, chocolate cremer, chocolate glaze, topped with a simple chocolate garnish.