Pastry Masterclass

We were extremely lucky to organise a course in French pastry making by a very talented young pastry chef from Johannesburg, Else Roome. It was a full day of baking and we ended up with the most beautiful looking creations. The whole process gave us renewed respect for pastry chefs who spend hours painstakingly creating beautiful patisserie only for them to be devoured in minutes! Seeing exactly how much work goes into these little temptations and actually making them side-by-side with Else, Vicky commented that she will never again think that patisseries are expensive!

We made pâte sucre with crème d’amandes chocolate and ganache chocolate chloé (almond short crust pastry with chocolate almond paste and raspberry chocolate ganache); choux pastry filled with crème patisserie ananas (pineapple pastry cream); and a financier cake with fondant icing (petit four).

Click on the link for the recipes – PASTRY RECIPES

Ready for a day of baking!

Ready for a day of baking!

Recipe cards.

Recipe cards.

Making páte sucre, almond short crust pastry.

Making páte sucre, almond short crust pastry.

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Shaping the tart cases.

Choux pastry ready for the oven.

Choux pastry ready for the oven.

On top of the Páte Sucre layer of the Crème d'amandes Chocolat and then topping the tart with Canache Chocolat Cloè.

Layering the Páte Sucre with Crème d’amandes Chocolat and Canache Chocolat Cloè.

Adri with her daughter Neydine.

Adri with her daughter Neydine.

Preparation for the Financier cake.

Preparation for the Financier cake.

Elze with her ever so happy smile.

Elze with her ever so happy smile!

Making the Crème Patissiere Ananas.

Making the Crème Patissiere Ananas.

A little tip: how do you get the edge of a tart smooth... use a cheese grater!

A little tip: use a cheese grater to get a smooth edge on the tart!

Filling and assembling our Choux pastries.

Filling and assembling our Choux pastries.

Gold dust tip: cover a brush in gold dust and then softly blow it to cover patisserie.

Gold dust tip: cover a brush in gold dust and then softly blow it to cover patisserie.

Beautiful creations!

Beautiful creations!

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Cutting the Financier cake.

Cutting and covering the Financier cake.

A beautiful Petit Four, Financier cake make from almond powder, layered with fondant icing and finished off with sugared pearls.

A beautiful Petit Four, Financier cake covered with fondant icing and finished off with sugared pearls.