New Year, New Recipes, New Classes at Savour Chocolate & Patisserie School

Savour Chocolate & Patisserie School has started the new year launching with all new recipes and new classes at their school located in Brunswick.

Development of the new recipes begin early in 2014 with the creation of BETA classes. These classes were used to test the new recipes and garnishes as a way to garner feedback from the attendees.

With this feedback, award winning pastry chefs Kirsten Tibballs and Paul Kennedy went to work finalising the recipes in time for the launch of the 2015 classes. The classes which have new recipes include:

Choux Pastry

Choux Pastry with yuzu creme, crumble and lavender marshmallow

Entremets/ Gateaux
Entremets/ Gateaux Continuing Education
Tarts
Tarts Continuing Education
Choux Pastry
Eclairs
Verrines
Petit Gateaux
Petit Gateaux Continuing Education
Chocolate Showpieces
Chocolate Flowers

Our newest class is Enrobing and Commercial Chocolate Production Class, which teaches students how to use a ‘Selmi’ enrobing machine, perfect to enable you to fast track your production and reduce labour costs.

Check out our full range of classes now and stay tuned for more exciting developments on classes at Savour Chocolate and Patisserie School.

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