Perfecting your Pastry | Sept 9th | £60

Wednesday 7.00pm - 9.30pm | Led by Jayne Annan

Understanding pastry techniques will enable you to produce a wide range of sweet and savoury dishes that are perfect every time.  Shortcrust and choux pastry are not always easy to get right.  This is your chance to learn all the tips (and pitfalls) that will help you 'turbo-charge' your skills - from an expert.  Baking is Jayne Annan's specialist area.  Not only is she very well qualifed and experienced, but also has taught at Leith's School of Food and Wine as well as setting up and managing a self-help bakery project in Thailand.  

Known for her patience and attention to detail, Jayne will guide you through:

  • how to make perfect shortcrust, avoid a soggy bottom and guarantee a light and crisp finish to your patsry
  • use your sweetcrust pastry to make a Tarte Normande
  • make choux pastry, which you will trun into:
  • savoury gougere
  • profiteroles

This will be a busy hands on sessions and you will have plenty of goodies you have made to take home with you.  At the end of the session there will be a light supper with a glass of wine or a non-alcoholic alternative.  

This class can be made suitable for vegetarians and special dietary requirements - please ask when you book.

It is also suitable for all skill levels and the small group size (maximum 10) means that everyone will get plenty of individual attention.