Small patisserie – petit gateaux

Explore advanced garnishing techniques that open doors to creating versatile desserts suitable for diverse settings such as the culinary industry, cake shops, catering, or any dessert-centric occasion. These chic and visually stunning delicacies will truly distinguish you as a skilled pastry artisan. 

Delve into a comprehensive array of skills and techniques. This course provides an outstanding opportunity for students to both fortify and polish their existing skill set.   

What you will learn: 

• how to make different mousses, ganaches, cremeux and fillings
• how to make inserts, add layers and different textures to your petit gateaux 
• how to make different types of sable, jaconde and sponges 
• how to make crunch praline, compotes, confits
• how to make a variety of different glazes and sprays
• how to use a spray gun and create a velvet effect 
• how to make chocolate garnishes using advanced techniques 
• how to assemble, layer, glaze and garnish your petit gateaux 

Each student makes and takes home:  

• 3x “Cappuccino” coffee, praline and chocolate petit gateaux
• 3x  “Sunshine” almond, berry and lemon petit gateaux 
• 3x “Tart Tatin” with vanilla ganache petit gateaux 
• 3x “Chloe” raspberry and rose financier petit gateaux 
• 3 x “Pepple” almond, mango, passionfruit and chocolate petit gateaux 

Everything created in this class is for students to take home; 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

Prior experience working in Patisserie or completing one of the following courses is required: Chocolate Foundation skills, Innovative Tarts & Tartelettes Foundation Skills, Petit Gateaux or our Mini Torte course.