This afternoon, discover the art of working with sweet shortcrust and choux pastries, to produce three exquisite desserts to take home with you.

As well as learning the techniques of making these pastries from scratch from simple ingredients, you will also learn how to make the perfect frangipane and créme patissiere, two classics that form the base of so many desserts.

Sample dishes:
• Pear Frangipane Tartlets
• Individual Fruit Tarts with Creme Patisserie
• Mini Chocolate, Rose Water & Coffee Iced Mini Eclairs