Le Gateaux
Sunday 27 April 2025
10 AM - 4 PM
Snapshot
What You Learn
Fundamentals of building gateaux
Functions of ingredients
How to achieve a professional finish
What You Get
Hands on training
Recipe notes
Certificate of attendance
Materials to Bring
Pen for note taking
Bag to transport goods home
Dress Code
Participants are requested to wear flat, enclosed, rubber soled shoes for comfort and safety in the kitchens. To ensure food safety procedures are followed, long hair should be tied back and all unnecessary jewellery removed.
Description
In this demanding class you will explore the techniques of producing classic and contemporary gateaux.
Discover the secrets to creating and building gateaux; a delicate art of layering flavours and textures to generate an explosion of taste.
Conducted by our Pastry Chef this class will broaden your skills, stretch your ability and push your capabilities to the limit.
‘Le Gateaux’ will provide a solid underpinning of patisserie skills by covering a varied range of techniques, including how to decorate and present the finished product, and recipes encompassing (but not limited to) such delights as mango or chocolate mousses, dacquoise, meringue and chocolate ganache.
On completion of this class you will receive a certificate of attendance.
A light lunch is provided for all class participants
Take home all you produce in class
Due to our enviromental sustainability policy William Angliss will no longer provide disposable containers to transport food; please bring suitable containers to take home all you make in class.
If you have any further queries, please call short course on 9606 2168 or email ShortCourses@angliss.edu.au
