Category Archives: Classes

5 minutes with Cedric Grolet

1Y1A7359-2
Cedric Grolet is one of the most prominent figures on the French pastry scene and reflects a new generation of pastry chefs. Having excelled to the top of his game at the age of 31, Grolet is now the Head Pâtissier at the prestigious Le Meurice in Paris. As well as reinventing French pastry classics, the award winning chef is famed for his sculpted fruit creations and the Rubik’s Cube. Cedric Grolet recently taught three exclusive hands-on classes to a limited number of students at Savour School. We caught up with him and here’s what he had to say…

How did you get into patisserie?

At the age of 7 I was already in the kitchen. My grandparents owned a hotel in Andrézieux-Bouthéon just outside Lyon and my earliest memory is tasting the vanilla ice cream they made for me. It was from that moment that I knew I wanted to be a pastry chef.

What are your favourite flavours?

I love the most simple flavours. Simple is always best, even when I am reinventing the classics.

Do you have a favourite sculpted fruit?

La Noisette (hazelnut) is my signature sculpted fruit. Not only is it my personal favourite, it is also the best seller at Le Meurice.1Y1A8602-Edit-2

What was your inspiration behind the Rubik’s cube?

The idea was initiated during the quarterly Club des Sucrés. The concept of the Club des Sucrés was introduced by Christophe Adam and Christophe Michalak and occurs every 3 months in France. It brings together the finest and most famous pastry chefs who discuss emerging trends and new themes. I have childhood memories about travelling in the car during summer holidays and playing games to keep me entertained for the duration of the journey. It was then that we proposed the theme of the Rubik’s cube.

Was it the most technical pastry you have created?

I am continually testing myself and generating new ideas but the Rubik’s cube was undoubtedly the most technical creation to date. It took two full days to make but the final result was impeccable and worth all of the effort and work.

What has been the highlight of your career so far?

My best achievement to date is when I took the position of Head Pâtissier at Le Meurice.

Tell us about your new book.

My new book “Fruits” will be released on 21st September 2017. There are 100 recipes and 450 pages. Each page is shot on a background that’s deeply connected to nature such as marble and grass.

Coconut Hot Chocolate Recipe

160410 081500ml             Full Cream Milk
500ml             Coconut Milk
100ml             Bulla Thickened Cream 35% fat
400g               Callebaut Arriba Milk Couverture 39%
100g               Shredded Coconut

Bring milk, coconut milk and cream to a boil.

Fold in the shredded coconut and wrap with glad wrap leave for 30 minutes to infuse.

Strain and pour over the Callebaut Arriba milk chocolate.

Blend with a stick blender.

Reheat to serve.

New Chocolate Bar Wrappers for Bean to Bar Class

Bean to Bar - Savour Chocolate & Patisserie School

Now days, people are becoming increasingly concerned about where their food is sourced and the processes it undergoes prior to consumption, which is why our Bean to Bar classes at Savour Chocolate & Patisserie School are so popular.

By creating your own chocolate bars, you will be able to fully control the process, the flavours and additives, to create your own unique couverture from beans sourced from around the world.

Bean to Bar Chocolate Wrappers

Beautiful Chocolate wrapper by UNELEFANTE

Today, many chocolate artisans are creating their own original bars products for retail. But how does one stand out from the pack? Great chocolate of course. But that wrapper is important too.

Yes. That piece of paper or cardboard that shields the deliciousness inside.

With that in mind we decided to create some unique and hopefully attractive looking chocolate bar wrappers for our bean to bar class for students to take their creations home in.

The new Bean to Bar wrappers at Savour uses pictures, customs, symbols. flags and the coat of arms to easily represent the country of origin for which cocoa bean has used and the chocolate bar created. Even Savour is represented with our very own blended cocoa bean creation called ‘Brunswick Blend’.

Bean to Bar at Savour Chocolate & Patisserie School

Bean to Bar chocolate wrappers for students to take home their chocolates at Savour

For more information on our Bean to Bar class including dates and prices see the Savour Chocolate & Patisserie School class section.

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.

Preview our NEW recipes & classes with Savour BETA Classes

BETA-Entremets-GateauxIn 2015 Savour is launching ALL NEW recipes and BRAND NEW classes…and we want YOU to be a part of it!

 

BETA Classes have been designed to help us test and preview our new classes before they are released to the public. We are inviting you to participate in these ONCE OFF classes before we release them to the public in 2015.

 

BETA-Entremets-Gateaux-Continuing-EducationBETA Classes will have HUGE discounts and include 30 minutes at the end of the class for you to give us your honest feedback.

 

As is typical with our classes you will also take home a selection of the products you have created.

 

BETA-Verrines

BETA-Petit-Gateaux-Continuing-Education

 

Each BETA class will only be offered once! Learn next years’s recipes today!

Places limited!