Pastry School

Lesson 4: Exams & Custard Tart
Lesson 5 : Handmade Pasta, Stir-fry Chicken & Vegetables and Apple Compote
Lesson 6: Everything to do with Poaching and Steam Dumplings
Lesson 7: Roast Chicken
Lesson 8: Tarts, Pan-fried Fish, Steak and Crepe
Lesson 9: Beef in Red Wine Pie, Apple Fritters, Cinnamon Sugar Donuts & Exams
Lesson 10a: Introduction to Chocolate
Lesson 10b: Tempering  Chocolates - Tabling Method (Video)
Lesson 11: Tempering Chocolates (Seeding Method) & Almond Clusters
Lesson 12: Unfilled Chocolate Molds
Lesson 13: Filled Chocolate Molds with Ganache 
Lesson 14: Truffles
Lesson 15: Novelty Chocolates & Happy Easter!
Lesson 16: Genoise Sponge & Black Forest Swiss Roll
Lesson 17: Rich Fruit Cake & Madeira Cake with Lemon Fudge Icing 
Lesson 18: Gateau Fraisier 
Lesson 19: Tarte Bourdaloue Aux Poire (Frangipani Tart)
Lesson 20: Lemon Meringue Pie & Tarte aux Chocolat (Chocolate Tart)
Lesson 21: Choux Pastry - Eclairs & Cream Puffs
Lesson 22: Puff Pastry - Victorians, Palmiers, Vol-au-vents
Lesson 23: Puff Pastry - Gateau Pithiviers & Baked Fruit Bands
Lesson 24: Inverted Puff Pastry - Mille Feuille
Lesson 25: Savoury Short Pastry - Meat Pies & Quiches
Lesson 26: Yeast Goods - Streusel Buns & Hazelnut/Almond Twists
Lesson 27: Brioche & Gugelhopf
Lesson 28: Dresden Stollen & Bienestich 
Lesson 29: Panetone Rum Babas & Savarins
Lesson 30: Present Hot & Cold Desserts - Crepe Suzette, Creme Brulee, Creme Caramel & Gratin de fruits Rouge and Sabayon
Lesson 31: Bombe Alaska
Lesson 32: Seasonal Fruit Flan, Chocolate Tart & Tarte Tatin
Lesson 33: Opera Cake
Lesson 34: Honey Beehive - Cigarette Paste
Lesson 35: Souffle Glace, Pavlovas, Snow Egg & Almond Tuiles
Lesson 36: White Chocolate Mousse & Exotic Charlotte - Biscuit Joconde
Lesson 37: Gateau & Tortens - Baked Cheesecake & Chocolate Mousse
Lesson 38: Tiramisu & Linzer Torte
Lesson 39: Mock Gateau & Praline Gateau
Lesson 40: Traditional Blackforest Cake
Lesson 41: Petit Fours - Tartlets
Lesson 42: Petit Fours Glaces - Fondant
Lesson 43: Petit Fours - Biscotti, Amaretti & Macarons
Lesson 44: Petit Fours - Marzipan
Lesson 45a: Food Service (Intro)
Lesson 45b: Breakfast Menu
Lesson 46: Morning Tea
Lesson 47: Afternoon Tea
Lesson 48: Lunch Menu
Lesson 49: Brunch
Lesson 50: Afternoon Tea
Lesson 51: Buffet Menu