ADVANCED BAKING COURSE (4 days intensive)

For those who already have a good knowledge of baking but would like to take their baking to the next level, we have developed this advanced baking course. Although most good baking simply takes a bit of practice to make perfect, there are some techniques that are best learnt from someone who can guide you.

This four day intensive course has the same content as our eight weekly evening sessions but is in a slightly different order taking into account the full days. We take you through making and using shortcrust pastry, hot water crust pastry, choux pastry, puff pastry, croissant/Danish dough, brioche dough, strudel pastry, filo pastry and how to create fancy breads, cakes and biscuits.

At the start of each session you will be welcomed with an aperitif and a snack to revive you for the evening before rolling up your sleeves to start baking. The course will be a mix of hands-on and interactive demonstration. Everything made during the lesson is enjoyed at the end with a cup of our wonderful Hasbean coffee or Tregothnan tea. After each class you will take home what you have made so be sure to bring along a container to every lesson.

We are happy for students to pay for this course in up to three instalments with the final payment made at least one week before the course starts. If you would like to do this then please call us to book your place.

Day 1:

Shortcrust & hot water crust pastry

You will learn to make:

  • a Bakewell tart – you will learn to lattice pastry
  • a seasonal savoury tart using olive oil pastry
  • hand raised pies – shaping and using hot water crust pastry

Choux pastry

You will learn to make:

  • Paris Brest (a choux ring with praline cream)
  • gougères
  • mini profiteroles with savoury fillings
  • beignets
  • croquembouche (profiterole mountain) with spun sugar

Day 2:

Puff pastry and Danish pastries

You will learn to make:

  • a pithivier
  • millefeuille
  • danish pastries – fruit and custard fillings

Strudel & filo

You will learn to make:

  • apple/cherry strudel
  • baklava
  • spanakopita

Day 3:


You will learn to make:

  • brioche a tete
  • rum baba
  • brioche filled with mushrooms
  • tarte tropézienne (brioche filled with vanilla cream)


You will learn to make:

  • florentines
  • speculoos
  • brandy snaps – various shapes
  • shortbread
  • jammy dodgers
  • cheese biscuits

Day 4:

Fancy breads

You will learn to make:

  • semlor (Swedish cardamom buns)
  • pretzels – learn to plait bread
  • tea cake
  • burger buns – using an enriched dough


You will learn to make:

  • Jaffa cakes
  • Battenberg cakes
  • dacquoise


Upcoming Courses

  • At Cookery School London
    near Oxford Circus
  • Tuesday 13, Wednesday 14, Thursday 15, Friday 16 August - 2019
  • 10am - 3pm