Course: Introduction to course starts with sable dough theory and continues with practice. After making a sable dough to the shortcrust pastries the small tart baskets prepared. Now it is time to learn various fillings. Our day ends with a decorating the tarts and tartlets.
On course we are making:
- Tropical tartlets
- Raspberry- Chocolate tartlets
- Blueberry tart
- Blackcurrant tartlets
- Cappuccino-citrus tart
End of the course you will present made desserts and together we will value their quality and discuss through once again most important theory points.
- right ingredients for the perfect sable dough
- right use of work tools and right techniques
- ready-made shortcrust pastries structure, baking level and taste valuation.
End of the course: You will have complete overlook and knowledge about shortcrust pastries – tart and tartlets theory. Also, you have developed skills how to: make the sable dough, bake pastries, make several fillings like ganache and pastry cream, compote, financier, mousse and namelaka. You know how to decorate pastries.
The course will be led by our creative head chef Olga Kaju. Her cooking interest raised already on early youth age, which gave later a kick start in 2012 for her own food blog. Majority of blog themes were desserts and years later she started to educate herself even more. Basic patisserie lessons and courses and training under big master chefs like Hans Ovando, Alexander Kislitsyn, Sergey Kulkin, Anton Negin.
She made her first course in 2015 and a year later it was her main job. She has given courses in Estonia and Finland. Olga has an adult educator certification, level 5.
The course price includes ingredients, tools, recipes and coffee/tea & light snacks.
Duration: about 6 h.
The course language is easy and simple English and translated to Finnish if needed.
Important: When making purchase choose *pick up from delivery .
After purchase, you will get confirmation letter, which guarantees a place for a course. Course money is not refundable, except when the course is not held by the host.