Foundations of European Pastry

In-person workshop

This workshop is designed for those who want to learn and perfect essential techniques of classic European pastry in a hands-on, guided format tailored to achieve real results.

During the classes, we will work on different preparations from scratch, learning techniques, textures, plating, and finishing touches that you can apply to your baking business or personal recipes.

We will work in a practical and welcoming environment, where you can resolve any questions in real-time and understand every technique step-by-step.

What will you learn in this workshop?

• Mille-Feuille (Napoleon)
• Use of commercial puff pastry
• Pastry cream (crème pâtissière)
• Professional assembly techniques
• Apple Puff Pastry
• Commercial puff pastry base
• Apple filling preparation
• Tarts
• Making sablée dough
• Proper baking techniques (blind baking)
• Fillings and finishes
• Lemon Curd
• Homemade Mixed Berry Jam
• Profiteroles
• Making choux pastry (pâte à choux)
• Filling and presentation
• Pavlovas
• Meringue and drying techniques
• Stabilized whipped cream (chantilly)

What makes this workshop special?

• You will learn techniques applicable to different types of desserts and real-world productions.
• You will understand how to work with crunchy, creamy, and airy textures to achieve the best results and presentations.
• All preparations will be done hands-on and fully guided during the workshop.
• I will share production, organization, and presentation tips that will help you both at home and in a baking business.
• The focus of the workshop is for you to master the techniques so you can adapt them to various creations, rather than just following recipes.

Important Information:

• Format: 100% in-person, hands-on, and guided workshop.
• Duration: 2 days.
• Materials: You don't need to bring anything; all materials and ingredients will be provided during the class.

This workshop is perfect for you if:

• You want to learn classic European pastry techniques.
• You already bake desserts and want to perfect your foundations and presentation.
• You own a baking business and want to expand your menu.
• Or you simply love baking and want to take your knowledge to the next level.