T&G Cooking Courses

Few spaces are still available!! Book it now!!!

Coming soon !!!
Book your place before it’s too late!!

Patisserie Workshop

Patisserie Workshop

Choux Pastry is thought to have been invented in 1540 by a chef named Pantanelli who used it originally to make a gateau, Pate a Pantanelli.

In the 18th century the dough was adapted and used to make little buns which, once baked looked like little cabbages. The dough was subsequently named ‘Choux pastry’, Choux in French meaning ‘Cabbage’.

Choux pastry is used to make the popular profiterole, also gougeres, beignets, eclairs, crullers, croquembouche and Spanish Churros

Pate Sucree is a French sweet, butter based tart pastry flavoured with vanilla, it contains a small amount of sugar making it suitable to use for sweet fillings.

The addition of sugar to the recipe prevents the gluten strands in the dough from elongating, resulting in a short pastry that has a strong, crisp finish and cracks easily when eaten.

Pate Sucree is the traditional tart case used for a couple of typical French desserts, Tart au Citron and Flan Patissier.

Macarons are thought to be originally an Italian cookie created in the monasteries around the 8th century AD, they were then presented to Catherine de Medicis in 1533 at the time of her wedding to Duc d’Orleans in France. France soon adopted them as their own creation and they are now a national icon coming in many different colours and flavours.

The little cookies were originally singular and only later on in the 20th Centaury did they become a sandwich biscuit with a filling in the middle, usually buttercream, jam or chocolate ganache.

The Course.....

You will learn how to make choux, pate sucree and macarons.

We will then show you how to cook it perfectly, produce fillings for each of the finished pastries and finally present a dessert to show off with. We will also talk you through correct storage, both short and long term solutions to ensure your product stays fresh, helping you stay prepared for future meal planning.

At the end of the class you will be able to take your finished product home to show off to your friends and family,

We do ask that all participants to arrive around 10 - 15 minutes before the class begins to ensure a prompt start to the class.

We look forward to seeing you there.

N.B: Please inform us if you have any genuine food intolerances or allergies upon making your booking to prevent your health being put at risk from exposure.

Patisserie Workshop

Choux Pastry is thought to have been invented in 1540 by a chef named Pantanelli who used it originally to make a gateau, Pate a Pantanelli.

In the 18th century the dough was adapted and used to make little buns which, once baked looked like little cabbages. The dough was subsequently named ‘Choux pastry’, Choux in French meaning ‘Cabbage’.

Choux pastry is used to make the popular profiterole, also gougeres, beignets, eclairs, crullers, croquembouche and Spanish Churros

Pate Sucree is a French sweet, butter based tart pastry flavoured with vanilla, it contains a small amount of sugar making it suitable to use for sweet fillings.

The addition of sugar to the recipe prevents the gluten strands in the dough from elongating, resulting in a short pastry that has a strong, crisp finish and cracks easily when eaten.

Pate Sucree is the traditional tart case used for a couple of typical French desserts, Tart au Citron and Flan Patissier.

Macarons are thought to be originally an Italian cookie created in the monasteries around the 8th century AD, they were then presented to Catherine de Medicis in 1533 at the time of her wedding to Duc d’Orleans in France. France soon adopted them as their own creation and they are now a national icon coming in many different colours and flavours.

The little cookies were originally singular and only later on in the 20th Centaury did they become a sandwich biscuit with a filling in the middle, usually buttercream, jam or chocolate ganache.

The Course.....

You will learn how to make choux, pate sucree and macarons.

We will then show you how to cook it perfectly, produce fillings for each of the finished pastries and finally present a dessert to show off with. We will also talk you through correct storage, both short and long term solutions to ensure your product stays fresh, helping you stay prepared for future meal planning.

At the end of the class you will be able to take your finished product home to show off to your friends and family,

We do ask that all participants to arrive around 10 - 15 minutes before the class begins to ensure a prompt start to the class.

We look forward to seeing you there.

N.B: Please inform us if you have any genuine food intolerances or allergies upon making your booking to prevent your health being put at risk from exposure.

Patisserie workshop!!! 🍪🍪🍪