French Confectionery

Immerse yourself in your own candy shop and learn the art of creating traditional French confectionery and expand your dessert repertoire. 

Delight your friends and family with a perfectly chewy bar filled with a range of nuts and dried fruit or a flavourful pate de fruit and a selection of classic brittles. 

What you will learn: 

• how to make French white nougat 
• how to prepare the nuts for your nougat 
• how to pasteurise the Italian meringue correctly for your nougat  
• how to assemble your nought onto the rice paper 
• how to make a mango jelly 
• how to add the yellow pectin to your jelly correctly 
• how to add the sugar in the correct boiling stages of the jelly 
• how to line the mould for your jelly 
• how to prepare and boil the sugar safely for your brittle and crunch 
• understanding of the ingredients/elements used
• how to fold in the nuts safely into the boiled sugar 

What you will make: 

• French white nought 
• Mango and passionfruit Pate de fruit 
• Peanut honeycomb brittle 
• Cashew butter crunch (demonstration) 

All materials are included in the cost of the course. A detailed recipe book is provided as part of this course.

Please ensure to familiarise yourself with our terms & conditions and FAQ's 

Entry Requirements

There are no entry requirements for this course.