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)
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
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
Wow. This all sounds so amazing. The Citrus Chocolate Cone has me salivating. The desserts look fantastic. You’ve done an amazing job!
I am so impressed, all those desserts look brilliant!!!! All that layering looks very difficult.
They must have been very yummy desserts, your family is so lucky!!
You are certainly one talented lady, great photos as well.
WOW they looks stunning. So amazingly good I want to eat them all. It must have been an amazing experince
Sounds like a great course, and lovely to get to taste the components separately and as part of the finished products. Gorgeous presentation!
I’m truly astounded these gorgeous treats made it so perfectly through all that traveling!!!
What a fabulous job you did. These look wonderful. How exciting for your family to see and taste what you worked so hard on!
What fun. I wish something like this happened in my area!
Wow, outstanding job on all these desserts! That chocolate and raspberry labyrinth looks incredible! I love the design on the top. It looks like you learned a lot at the class, and I can’t wait to see all the new treats you will create!
what a great class…how amazing everythintg looks…
sweetlife
Wow…what beautiful creation!! I’m inspired.
Beautiful cakes! And I can’t believe they made it through all that travelling unscathed.
Woooowww you are so prooo! That citrus chocolate cone does look the most impressive for me woowww
Holy macaron Anita! You made those? 😮 Now you do realise you could open up a shop and sell them. Bravo! 😀
Wow! What an incredible experience. You should definately start a business. They all look amazing. I would buy them all from your patisserie.
Fantastic!!! You’ve convinced me to sign-up for a course 🙂 These look incredible
Anita, they all look so delicious and the presentation is awesome 🙂
My goodness, look at all the skill, precision and presentation required for these creations! Glad to hear you got a lot out of the course as well as the final products =)
wow, those desserts look amazing, and you got to make them!! I’m so impressed, especially since they made such a long trip back to sydney and still survived!
They are absolutely gorgeous. wow! I was drooling at practically each photo. I’m glad nothing happened to them on the long trip back to Sydney. 🙂
wow, so pretty ! I gonna take this course in July.. I wish i can do it well without doing the course 1… very excited, cant wait 😀
I have always wanted to do this course. Reading over this post makes me want to do it even more! I must book myself a session pronto! Well done Anita!
Hi Anita,
You have been busy!!
Do you have the recipe for the Pear B. (frangipane) tart you made in the French cooking class? I would like a copy if possible.
Keep up the good work.
Annette
They all look amazing Anita! You’re so talented, thanks for sharing! I hope they open a class in Sydney too!