Pastry School

Christmas in Europe

The desserts of the European Christmas tradition
November 14th - The origins of sweets and cakes of European culture
Stollen, Strudel, Mince pies, Kugelhopf

Afternoon tea
November 21st - The art of knowing how to receive at tea time
Madeleines, Panfrutto, Scones with clotted cream, Armagnac truffles, Red fruit cupcakes / Apple and cinnamon scented muffins

Christmas box
November 28th - Biscuits and sweets typical of the Christmas tradition
Gingerbread man, Double chocolate cookies, Shortbread, Almond soft cookies, Dark chocolate kisses with vanilla cream

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Basic pastry preparations

Whipped sponges based on eggs or butter 
January 23th - Whipped sponges and difference with the cakes
Sacher cake, red fruit charlotte, biscuit (log), Victoria sponge cake

Different types of shortcrust pastry
January 30th - Different types of shortcrust pastry and their various uses
Linzer tart, Viennese shortbread biscuits with vanilla and cocoa, Shortcrust pastry with hazelnut / pistachio, Cream tart, Apple and raisin bread crumble

The puff  pastry
February 6th - How to make the dough starting from scratch, folding and rolling
Danish pastry with berries, Savory aperitif puff pastry (vol-au-vent, sacristans, ...), Classic millefeuille / Diplomatic cake, Kranz

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Leavened doughs and the Italian breakfast

Fried leavened products
February 13th  - How to prepare small fried leavened desserts
Donuts, Krapfen, Potato donuts, Friars

Classic leavened products
February 20th - Some sweets of the Italian regional tradition to be consumed for breakfast
Babà, Parisian, Maritozzi, Brioches and Brioches with "tuppo"

The leavened puff pastries
February 27th- How croissants are prepared for breakfast: dough, resting and folding
French Croissant, Italian Cornetto

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Traditional and contemporary pastry cakes

The pâte à choux
March 6th - How to prepare pâte à choux: the classic cupcakes
Éclairs / Religeuses, Croquenbouche, Saint-Honoré cake

The meringues
March 12th - Differences between the different meringues, preparation and uses
Spumini, Lemon Meringue Tart, Pavlova, Spumini, Macarons

The cake design
March 19th - The basics of contemporary pastry art and cake design
Cake coated and decorated with sugar paste, Semi-naked cake with drip and themed decorations, Modern strawberry tart with glossy icing, Fruit cream tart

Please contact the School to sign up