Hot & Cold Charlottes and French Tarts WorkshopPart one of this workshop will teach you how to make a fruit base Charlotte and a butter cream base Charlotte (both are cold Charlottes cakes). We will also show you how to make an Apple and Cinnamon Charlotte (hot Charlotte). Then we will proceed with the art of making sweet and savoury pastry to be use in the preparation of traditional tarts (both sweet and savoury). We will also teach students how to blind-bake pastry, make Crème Patissière, Lemon Curd, Créme Chantilly, Crème Anglaise and more. Bring a camera and plastic container has they will be a lot of dessert to take home at the end of class.
Student will also have the opportunity to purchase his or her own tartlet tins as well as difficult-to-get Charlotte tin if he or she wishes at the end of class.
Like all our other Cooking Classes and Workshops, this workshop is fully practical (hands-on). Students are fully involved in this workshop. We don't ask you to just watch the demonstration, prepared to get your hands messy! (Okay, not that messy)
We have one set of menu (set of recipes) for this workshop (click button to reveal)
Saturday 3rd March, 2018
2.30pm to (about) 7.30pm
on 3rd March, 2018
$165.00 (1 session, including all ingredients to be used during the workshop
enrolmentTo enrol into this workshop, you can simply enrol yourself online with our secure website, give us a call or fill in the enrolment form (printed version). (More information on enrolment.)
Workshops are run subject to acquiring minimum numbers. Maximum number of students for this Workshop is 6.
what to bringStudents are asked two tea towels, food containers (for taking food home) and wear full closed flat shoes.
Students will enjoy the food prepared by the students at the end of the workshop.
Please feel free to bring a camera with you if you'd like to take photos of completed work. (We found many students were interested to take photos of the food they made.)