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French Patisserie & Desserts – Macarons; Profiteroles; Apple Tart; Citron Tart;

Our cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your day and are ready to recreate the bakes at home.

You Baked:

  • Macarons
  • Profiteroles
  • French Apple Tart
  • Citron Curd Tart



  • – 150g ground almonds
  • – 150g icing sugar
  • – 55g egg whites
  • – Colour of choice
  • – 150g caster sugar
  • – 35g water
  • – 55g egg whites


  1. Mix almonds, 55g egg whites and icing sugar together with colour of choice to a paste.
  3. Whisk remaining egg whites slowly they should reach ¾ peak at the same time as the sugar boils to 118`c.
  5. At the same time boil sugar and water to 118`c.
  7. Slowly stream sugar into egg whites (mixer on low speed) until mix is warm and full peak achieved.
  9. Gently fold egg white mix into paste, do not over mix, it should gently move when stirred.
  11. Pipe small rounds approx. size of £2 coin.
  13. Leave to dry approx. 30 mins.
  15. Bake 140`c for 19mins.

Chocolate Ganache

Chocolate ganache is on of the most versatile products on the patisserie market!

It can be used to coat cakes, filling, flavourings, rolled, whisked, piped, dipped or just eaten straight out of the bowl!!!!

We are going to make ganache today using Milk Chocolate and cream.

Its simple easy to make and delicious. I’m adding a spoonful of Lemon Curd to enhance the flavour. If you decide to make it yourself at home, just copy the recipe and experiment with it. You can add any kind of flavourings:

  • Lemon Curd
  • Strawberry
  • Caramel
  • Raspberry
  • Pistachio
  • Nutella
  • Coffee
  • Alcohol* Remove the same amount of cream and top it up with amount of alcohol

For Example: 200g Cream is now 180g cream and 20g alcohol = 200g in total


  • – 400g chocolate of choice
  • – 200g whipping cream


  1. Boil cream and pour over small, chopped chocolate, stir and stick blend if available.
  3. General rule of thumb is double the amount of choc to cream, sometimes white choc can have an extra few grams thrown in because it remains a little softer. Set in fridge until firm, you can mix in flavours in at any point if required, pipe onto macaron and voila! A perfect macaron.


Profiteroles are made from choux pastry (pronounced shoe) they are traditionally the size of a ping pong ball and usually filled with Chantilly cream. They are then dipped into melted chocolate.

They are served cold on their own or with a warm chocolate sauce poured over.


Eclairs are traditionally “sausage shape” approx. 3-4” long

They can be filled with Chantilly Cream or Pastry Cream and topped with either chocolate or fondant. Usually served cold and eaten without any additional creams or sauces.


Paris – Brest is traditionally the shape of a bike-wheel, this represents the bike race from Paris to Brest.

The choux pastry is piped in 3” rounds, topped with flaked almonds and baked. Sometimes it is served with a praline cream, but a Chantilly cream piped with a star shaped nozzle, chopped fruit can be added. It is finished with a dusting of icing sugar on top.


This is traditionally a large cone shaped construction made up of small profiteroles and affixed with caramel. This is what the French use as their version of a wedding cake. You can make mini Croquembouches that are affixed with melted chocolate and dusted with icing sugar.


  • – water 250ml
  • – caster sugar pinch
  • – salt pinch
  • – butter 100g
  • – plain flour 150g
  • – eggs 4/5 approx. *


  1. Boil water / sugar / salt / butter until all the butter has melted.
  3. Remove from heat.
  5. Add flour, beat well with wooden spoon.
  7. Return to heat and stir until the mix leaves the sides (approx. 2 mins) this is a Panada.
  9. Pour mix onto counter until it is cool.
  11. Beat eggs well.
  13. Return mix to pan (DO NOT HEAT).
  15. Gradually add eggs beating well in-between until a thick dropping consistency is achieved.
  17. The mix may not take all of the eggs, or it may take more.
  19. Pipe into desired shape.
  21. Bake 200`c approx. 10 mins until golden brown.
  23. Pierce bottom of choux bun. (carefully as steam will be released)
  25. Return back to oven for approx. 4 mins until the inside is no longer wet.

Crème Chantilly

Ingredients – Serves 4:

  • – 300ml/10fl oz double cream
  • – 15g/½oz icing sugar
  • – ½ tsp vanilla paste


  1. Whip the cream, icing sugar and vanilla together until soft peaks form when the whisk is removed.

Sweet Pastry


  • – 125g butter
  • – 50g caster sugar
  • – 1 egg – whole- beaten
  • – 175g plain flour


  1. Lightly cream sugar / butter.
  3. Add the egg.
  5. Add the Flour and knead to a paste. (do not over work)
  7. Chill for 10 mins.
  9. *General rule of thumb, pastry is usually baked around 180`c – 200`c for approx. 12 – 15 mins to blind bake or approx. 25-30 mins thoroughly bake.

French Apple Tart

Where did the French apple tart come from?

A “tarte Normande”, also called “tarte Normande aux pommes” or “tarte de pommes a la Normande” is a French tarte made with apples that comes from the Normandy region in the northwest of France.


  • – 1 quantity of sweet pastry – see attached recipe
  • – 1 quantity of pastry cream – see attached recipe
  • – 1 quantity of apricot glaze – see attached recipe
  • – 2 large baking apples
  • – 50g butter
  • – 50g white sugar
  • – Cinnamon


  1. Roll pastry to thickness of £1 coin / line tin.
  3. Beat pastry cream until smooth, spread over pastry base.
  5. Thinly slice apples and layer over pastry cream, until completely covered.
  7. Dot apples with small amounts of butter.
  9. Sprinkle sugar over apples.
  11. Cover outer edge of pastry with foil to stop burning.
  13. Bake approx 40 mins 180`c.
  15. Brush with hot apricot glaze and allow to cool in tin.

The apple tart will last approx 3 days, best served cold with pouring cream

Pastry Cream


  • – 280ml milk
  • – 65g sugar
  • – 15g plain flour
  • – 4 egg yolks
  • – 15g cornflour


  1. Beat egg yolks and sugar together.
  3. Whisk in the flours.
  5. Pour half of cold milk onto egg mix / stir.
  7. Heat remaining milk in pan.
  8. Pour hot milk onto egg mix/ stir.
  10. Return entire mix back into the pan.
  12. Heat gently stirring continuously until thick.
  14. Pour into clean bowl, cover with cling film to stop skin forming and chill.
  16. You can sprinkle small amount of sugar (from your weighed 60g) over pastry cream to stop skin forming.

Citron Curd Tart

Citron Curd is a simple creamy lemon filling made from egg yolks, condensed milk, and lemon juice.

You can make it as tangy as your taste buds like by adding more lemon juice or taking it away if you prefer a more subtle taste.

It’s baked in a rich butter pastry case and finished with an apricot glaze. I like to garnish mine with a slice of lemon and 1 single raspberry.

Simple to make and looks visually stunning.


  • – 1 quantity of sweet pastry (see attached recipe)
  • – 4 egg yolks
  • – 397g condensed milk
  • – 140g lemon juice


  1. Roll pastry thinly and line pastry cases.
  3. Prick bottom of pastry cases with a fork.
  5. Cover cases with greaseproof squares and baking beans.
  7. Bake for 5 mins 200`c remove greaseproof paper and baking beans.
  9. Return pastry cases to the oven for 5 mins.
  11. Mix egg yolks, condensed milk and lemon juice together. (it will thicken)
  13. Fill pastry case with citron curd.
  15. Bake for 5 mins 180`c.
  17. Brush with hot apricot glaze and garnish with a slice of lemon& a raspberry.
  19. Any remaining curd can be kept in the fridge for 7 days.

Apricot Glaze

This amazing glaze is so simple to make and it will elevate any pie, tart, cake or dessert. It is literally like putting “make-up” or “highlighter” on your edible master-piece.

It looks glossy, inviting and gives any dessert a perfect shiny and professional finish.


  • – 1 jar of apricot jam (smooth if possible)
  • – Water (fill empty apricot jam jar ¼ full)


  1. Empty jam into a small pan. (or bowl if you wish to microwave)
  3. Fill empty jam jar ¼ full with water.
  5. Pour water onto jam.
  7. Heat until boiling. (careful it will be hot)
  9. If microwaving approx 5 mins.
  10. Sift is necessary.
  12. Brush boiling hot jam glaze onto tarts, pies etc.

The glaze can be re heated but sometimes requires an extra splash of water as it will thicken every time it’s used.

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