Dessert & Patisserie Workshop Part 2

Service Description

Dessert & Patisserie Masterclass- Part II Precision, Technique & Modern Finishes - East London (E14) - 9th May - 10:00am – 4:30pm Step into a full day, hands on patisserie masterclass designed to build confidence, refine technique and elevate your understanding of desserts. Whether you're new to patisserie or returning to develop your skills further, this class is designed to support you at every stage- guiding you through carefully curated selection of desserts that reflect both classic French foundations and contemporary finishes. Throughout the day, you’ll create: Passion Fruit Tart (Pâte Sucrée & Fruit Curd) Learn how to make sweet pastry from scratch, confidently line and blind bake tart shells, and prepare a smooth, well-balanced fruit curd. Finished with a clean glaze and elegant decoration. Classic French Macarons Master the fundamentals of macarons- from macaronage and piping to achieving smooth shells and consistent feet with a focus on technique and control. White Chocolate Namelaka Explore emulsification through this modern patisserie cream, creating a silky, delicate texture and pairing it with a complementary flavour for balance. Blackcurrant & Vanilla Verrine Develop your understanding of fruit-based desserts by creating a light blackcurrant mousse, a vibrant fruit jelly, and a soft vanilla Chantilly cream. Layered to create a refined, elegant finish. --- What You’ll Learn • Pâte sucrée (sweet pastry) from scratch • Blind baking and tart finishing techniques • Preparing and balancing fruit curds • Working with meringue (macarons + optional finishing) • Creating stable, light fruit mousses • Setting fruit jellies using gelatine • Emulsification techniques (namelaka) • Piping, layering, and clean presentation --- This is a small-group, hands-on class designed to give you the confidence to recreate these desserts at home, with guidance throughout each stage in a relaxed and supportive environment. You’ll leave with your finished creations, along with a deeper understanding of the techniques behind them. Spaces are limited to ensure a focused and personal experience. --- If you have any questions before booking, feel free to get in touch, We’d love to have you join. Important Information Please note that this class uses ingredients including nuts (almonds) and gelatine (beef).