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Savour Chocolate and Patisserie School – Petit Gateaux

After finally making the decision to visit Melbourne and attend a course at the Savour Chocolate and Patisserie School [1], I still had to choose which course to attend.

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)

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)

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)

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).

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.

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

Savour Chocolate and Patisserie School
website [2]
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