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Mini Croquembouche, Belgian Chocolate Mouse Mille Feuille and Pear Bourdaloue (Frangipane Tart) – A Cooking Class at Patisse

After seeing the variety and large quantity of pastries brought in to work from a friend at work who had been to the pastry fundamentals cooking class at Patisse [1], I went eagerly online to check out the other courses available.

When I found the French Classics course, it was easy to find other food loving individuals who also wanted to attend. We organised a private group cooking class (6-12 people) and I found it really enjoyable going with people I knew, although am sure it would be great meeting new people at any of their organised classes.

All the staff were lovely, with the executive chef Vincent Gadan being our main teacher. Having worked as a Head Pastry Chef in many of the Michelin Star restaurants in France and Nice, as well Guillaume at Bennelong and other Australian restaurants, Vincent had many great stories, tips and recipes to share.

Although I had made a few items before (3 croquembouches, chocolate mousse and pastry) it was still quite informative. I learnt a few extra tips with all three recipes we made.

The course consisted of some individual hands on experience, along with Vincent showing many components (due to time restrictions – it’s amazing how fast the time goes).

Along with the cooking class, dinner is also served and we were each treated to a lovely pie, salad and some caramelised onion tart – all of which were lovely.

This is a great class for beginners and those with a bit of experience, who want to get a few more tips, ask questions of a professional or have a fun night out.