Advanced Pastry and Tarts Session

This comprehensive course explores a wide variety of patisserie and tart making processes with the expert guidance of our French Master Baker Mickael Jahan

Mickael was the UK’s representative and team UK Captain at the bakery World Cup. Throughout this hands-on three day course you will cover a range of topics and techniques including:

Professional recipes

The importance of ingredients and raw materials and how to use them in harmony

Ingredient temperature and its importance

The making of a variety of different types of base dough

Preparation of a wide range of inclusions, fillings and toppings

Use of stone bed deck oven and conventional ovens,

Oven management

Advanced shaping

Finished product presentation and review

Mickael will share his decades of experience as you create a selection of tarts including:

Classic tart tatin

Lemon tart meringue

Multi-fruit tart

Almond, pear and apple tart

Chocolate biscuit tart

Orange and cardamom tart

Rhubarb tart

Apricot and rosemary tart

Clafoutis

Carrot and prune tart

Raspberry delicacy

Intense chocolate tart

Chocolate and caramelised banana tart

A selection of savoury tarts

This course will take place at the School of Artisan Food with all Viennese pastry baked in professional stone based deck ovens and conventional domestic ovens.

All goods produced on the course are available to take home along with recipes and technical notes.

This course includes refreshments and informal lunches.

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