Cooking Class – Professional

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

Sunday, August 22nd, 2010

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, 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.

Savour Chocolate and Patisserie School – Petit Gateaux

Tuesday, April 20th, 2010

SavourSchool01

After finally making the decision to visit Melbourne and attend a course at the Savour Chocolate and Patisserie School, I still had to choose which course to attend.

Citrus Chocolate Cone (Bavarian citrus cream, chocolate cremeaux, almond sponge cake)

Citrus Chocolate Cone (Bavarian citrus cream, chocolate cremeaux, almond sponge cake)

I fell in love with the photos on the site, especially the petit fours and petit gateaux. I decided on going with the petit gateaux course, level 2 (two days), as I thought this would give me the best range of new techniques.

Raspberry and Milk Chocolate Labrinth (milk chocolate raspberry mousse, raspberry jam, cocoa sponge biscuits, rice bubble)

Raspberry and Milk Chocolate Labrinth (milk chocolate raspberry mousse, raspberry jam, cocoa sponge biscuits, rice bubble)

I flew to Melbourne last weekend and attended the course which was led by Paul Kennedy (who won The Australian Chocolate Masters Competition in March 2007) and Robyn from the School, both very informative and friendly. Day one consisted of weighing ingredients for all the components of the gateauxs (mousses, jam, biscuits, cakes, daquoise, glazes), along with the class making or watching each part be made and in many cases, the layers put together and frozen.

Hazelnut Dacquois and Passionfruit (my favourite in flavour) (milk chocolate custard mousse, passionfruit crème brulee, praline feuillete, hazelnut dacquoise biscuit)

Hazelnut Dacquois and Passionfruit (my favourite in flavour) (milk chocolate custard mousse, passionfruit crème brulee, praline feuillete, hazelnut dacquoise biscuit)

Day two was focused on completing the desserts (cutting and glazing) and making the chocolate garnishes.

 Chocolate Petit Gateaux (chocolate mousse, madaring mousseline cream, chocolate kalamansi cremeux, pistachio dacquoise)

Chocolate Petit Gateaux (chocolate mousse, madaring mousseline cream, chocolate kalamansi cremeux, pistachio dacquoise)

The parts I most enjoyed from the courses were the tips on layering and assembling the full dessert, glazing and garnishing. Those, along with tasting the multiple components throughout the day and the final products that I got to take home (that was certainly the highlight for my family).

SavourSchool04

Please forgive the photos – the gateauxs traveled to Melbourne airport, waited at the airport, got fed under the chairs in the airplane leaving me no leg room on an already small plane. They then traveled over to Sydney and back home. Lastly, they stayed in the freezer overnight so that I could get daylight photos. A total of 20 hours or so and lots of movement – but they still look good.

SavourSchool13

I just have one question (or suggestion) for Savour – will you be opening a school like this in Sydney?

SavourSchool06

Savour Chocolate and Patisserie School
website
22 Wilson Avenue,
Brunswick, VIC, 3056
AUSTRALIA
Phone: (03) 9380 9777

Opening Hours
Monday: 9:00am – 5:00pm
Tuesday – Friday: 9:00am – 5:30pm
Saturday: 9:00am – 5:00pm
Closed Sunday

SavourSchool03

Related Posts with Thumbnails