In this hands-on class, students will learn the elementary techniques of producing patisserie and gain knowledge of how to work effectively in a bakery environment, including the importance of measurement and temperatures. Led by our Pastry Chef, students will be guided through the fundamentals of patisserie design, construction, and presentation. These classes are designed to give a basic, straightforward understanding of the underlying principles of creating and building contemporary patisserie.
Participants will learn how to craft and perfect the meringue shell, create a foundation ganache, and put the components together to construct their own macarons.
All participants will take home all goods produced in class.
Schedule
Date: 27 July 2025
Time: 5:10 PM - 7:10 PM
Contact
For more information or to book, visit /courses/1001098-macarons-2.
Details
You will learn
- Fundamentals of patisserie production
- Functions of ingredients and importance of measures
- Experience in a patisserie environment
You will get
- Hands-on industry training
- Recipe notes
- Certificate of attendance
Appropriate for
Preparation
What to bring
- Pen to take notes
- Carry bags to take home goods
What to wear
Participants are advised to wear flat, enclosed, rubber-soled shoes and long trousers for comfort and safety in the kitchens. To ensure food safety procedures are followed, long hair should be tied back and all unnecessary jewelry removed.
Your Teacher
WAI staging
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Macarons
Coming Soon: More classes in the works!
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