Our dedicated patisserie course is entirely inspired by the burgeoning trend for patisserie and an increasing appetite to create and bake at every level.

This 5 day programme is an introduction to a selection of popular fine pastry techniques through a series of step-by-step and 1-2-1 tutorials.

Suitable as a bite-size developmental course for industry professionals who have a gap in their knowledge and want to upskill quickly but also for enthusiastic and competent home bakers who wants to take it to the next level.

Programme

All completed in miniature forms:

• Day 1 – Blackcurrant Crust Lattice Apple
• Day 2 – Pear, Walnut & Salt Caramel Millefeuille (pictured below)
• Day 3 – Raspberry Delice (pictured below)
• Day 4 – Gateau Saint Honoré
• Day 5 – Jaffa Patisserie (video above)

Skills Typically Covered

Just a selection:

• Pastry (fruit flavoured, lattice, cocoa sablé, pâte à choux, pâte feuilletée)
• Lamination
• Fillings, Jellies & Toppings (salt caramel, crème Chiboust, mirror glaze, crème au beurre)
• Advanced garnishes (mint dust, dehydrated crisps, edible flowers, gold leaf, nougatine shards)
• Caramel work (candied, dipped and pulled nuts, glazing)
• Chocolate work (cocoa pastry, chocolate cigarettes, transfers, caraque)

What’s Included

• Hot and cold beverages from the bar and warm biscuits
• 75% hands-on practical
• Live and interactive demonstrations
• Expert tuition and advice
• Sit-down meal
• Complimentary glass of wine (or non-alcoholic alternative)
• Local Dorset ingredients
• Use of WhitePepper training kitchen
• No weighing up
• No washing up
• Digital and colour printed recipe packs

Frequently Asked Questions

Please take a look at our FAQs before your visit. Here you’ll find useful tips on location, free parking and what to bring.