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Many otherwise competent cooks seem to have a ‘block’ about making their own pastry but believe me it’s not difficult. Once you unlock the mystery and learn a few simply techniques, it’s really just a matter of practice makes perfect.

During this two and a half day course, we will focus on the classic techniques of shortcrust pastry (both sweet and savoury), choux, hot water crust and the dreaded puff. We’ll even show you how to make a ‘break all the rules’ pastry, as well as the secret of Mrs. Allen’s featherlight Ballymaloe shortcrust – a recipe that has earned one of our graduates a place in Masterchef and others, coveted pastry chef positions in some of the world’s leading restaurants.

This two and a half day course combines both cookery demonstrations and hands-on sessions, during which students will have the opportunity to make all these pastries from scratch and use them in a variety of sweet and savoury dishes. From irresistible quiches and a meat pie to melt-in-the-mouth chocolate, coffee and pistachio eclairs, featherlight feuillitees and vol-au-vents, and even a tarte tatin. Here at the Ballymaloe Cookery School, we have one tutor with every six students, so this course will give you the confidence to tackle any pastry recipe.

 

 
Please note gallery is a selection of images but may not represent actual dishes featured on the course.
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