I did not grow up with a strong pastry tradition. Although my mother was a wonderful cook, pastry was never her forté. In my early married years, when supermarket pastry was becoming so convenient, I mostly used that, unaware of what the ingredients were used in the making of it. It was certainly not the quality butter we use here in class!

Bought pastry is something I would never use in my Cooking School, so I had to learn how to make it myself. Over the years I have refined my skills, and so now I can teach you.

Pastry making is deeply rewarding. It’s creative, tactile, and gives immense pleasure when done well. There’s nothing quite like the satisfaction of achieving that perfect result: the crisp shell of a puff pastry tart, the glossy caramelised top of a Tarte Tatin, the golden exterior of a canelé, or the delicate crunch of a choux pastry gougère or profiterole filled with the creamiest crème pâtissière, coated in a luscious chocolate sauce. Even a simple chouquette, dusted with pearl sugar, can bring great satisfaction and joy.

Choosing the right pastry for the right dish is essential. A savoury tart encased in my parmigiano pastry can be a true showstopper. Knowing when to use shortcrust, sweet pastry, or puff pastry. When is sugar unnecessary because the filling provides enough sweetness. Learning these answers are part of the art you will learn in this Masterclass.

In this class, you will discover how to make these decisions with confidence:

• Which fats are best; what is the right butter for perfect puff pastry
• What flours are best for what pastry type
• When to use castor, white, or pearl sugar
• The difference between vanilla paste and extract
• When to use hot, tepid, or cold water
• How to handle, knead, and rest your dough — and when to blind bake

I will share with you the essential rules and techniques for creating perfect pastry every time. Once you understand these foundations, you will find pastry making simple and very enjoyable.

To discover the joy of mastering classic pastry-making, book into my Pastry Masterclass and learn, bake, and taste the difference.

BOOK now!

By the way, there is now a Partners and Friends Class Luncheon available, without the cooking class. This is available for guests of people attending the Cooking on the Bay cooking classes, and who do not want to cook!

Guest arrival time is around 12.30pm; we are usually finished then or nearly finished anyway. Your guest can relax with a glass of wine if we are still finishing off a dish or 2.

The cost for the lunch with wine is $145 per person. Email me to book and pay this Luncheon option.