Baking up a Storm @ Chefs Warehouse

In a previous post, we mentioned that we will be hosting a 5 Part Basic Pastry Course. Details of this course can finally be revealed, and does it look delicious!

Starting on 27th November, we will take participants through various types of pastries and desserts. Starting with Ice Cream, Sweets and Sauces and ending with Pastries, this course is a perfect platform from which to learn more about the fascinating world of Desserts. See below for all the yummy details.

PART 1

ice cream, sauces and sweets

  • ice cream base – variation of ice creams
  • sorbet base – variation of flavours
  • caramel – made into praline and butterscotch sauce
  • basic chocolate sauce
  • marshmallows
  • salted caramel toffees
  • macaroons
  • drage nuts

PART 2

set desserts and plating of desserts

  • crème caramel
  • crème brûlée
  • lemon posset frozen soufflé
  • panna cotta
  • berry consommé
  • poached pear
  • plating of all set dessert with part 1 sauces and ice creams

PART 3

chocolate

  • explaining what tempering of chocolate is and tempering
  • chocolate decorations
  • ganache
  • truffles
  • chocolate fondant
  • chocolate mousse – 3 ways
  • coating of drage nuts from part 1

PART4

breads

  • baguette
  • brioche
  • bread sticks
  • hot cross buns
  • olive loaf

PART 5

pastries

  • croissant dough – plain and pain au chocolate
  • Danish pastry
  • choux pastry
  • puff pastry
  • simple shortbread
  • tart dough – made into frangipane tartlet ( poached pear method from part 2)

The course will start Tuesday 27th November 6pm – 9pm and the next 2 Tuesday evenings thereafter (4th and 11th December). The course will then recommence in January, those dates to be confirmed. R3000 for the entire course and R650 per individual class.