Whisk, Mix, and Roll: Pastry Adventures with Chef Graham Sutherland!

Perfect for Young Bakers in P5-7 and S1-3 Classes.

CLASS 1: INTRODUCTION – Sat 18 Jan 2.00 – 4.00 pm

CLASS 2: INTERMEDIATE – Sat 1 Feb 2.00 – 4.00 pm

CLASS 3: ADVANCED – Sat 15 Feb 2.00 – 4.00 pm

Having listened to you all, Chef Graham Sutherland has created a series of classes under our Budding Chocolate Heroes title. It is Chef’s mission to encourage and motivate our next generation of Pastry Chefs. Graham loves teaching and guiding his budding chocolate heroes and heroines so that everyone in the class LOVES creating and making chocolate and pastry goodies.

Introduction: Budding Chocolate Heroes Class 1: An Introduction to Pastry & Chocolate

Join Chef Graham Sutherland for a sweet adventure in the kitchen, where you’ll discover the magic of pastry and chocolate making! These fun-filled classes are designed to inspire creativity and ignite a passion for baking in young, budding chefs.

What You’ll Do:

• Create Perfect Cookies: Learn to mix, shape, and bake cookies that are crisp on the outside and chewy on the inside. Yum!
• Roll Delicious Chocolate Truffles: Get your hands chocolatey as you roll and coat your very own decadent truffles. So fancy!
• Decorate Delightful Macarons: Use your artistic flair to decorate colorful macarons with fun designs and patterns. Pretty and tasty!

Chef Sutherland will be your guide on this delicious journey, sharing tips and tricks to make your treats truly scrumptious. You’ll be hands-on every step of the way, from mixing ingredients to decorating your final creations.

Take-Home Goodie Box: The best part? You get to take home a special box filled with your own pastry masterpieces! Show off your cookies, truffles, and macarons to family and friends – they’ll be so impressed!

Advanced: Budding Chocolate Heroes Class 3: Sweet Treats

This class is designed to introduce participants to the art of creating a variety of delicious sweet treats, including handmade chocolate truffles, marshmallows, and Swiss macarons. By the end of the class, each participant will have crafted a delightful selection of confections, presented them for grading, and received a Certificate of Completion.

An Introduction to Chocolate:

• Chocolate Truffles:
• Understanding the different types of chocolate and their uses.
• Basics of tempering chocolate for a glossy finish and smooth texture.

Making the Ganache:

• Techniques for creating a rich, velvety ganache as the base for truffles.
• Flavouring options: Infusing ganache with liqueurs, spices, or extracts.

Shaping and Coating:

• Rolling ganache into uniform truffle shapes.
• Coating truffles with tempered chocolate, cocoa powder, or nuts.

Handmade Marshmallows:

• Understanding the role of gelatin, sugar, and whipping in creating marshmallows.

Cooking the Sugar Syrup:

• Techniques for achieving the perfect syrup consistency for soft, fluffy marshmallows.

Whipping and Flavoring:

• Whipping the syrup to incorporate air and achieve the desired texture.
• Flavouring and colouring options to customize marshmallows.

Cutting and Finishing:

• Pouring the mixture into molds, setting, and cutting marshmallows into shapes.
• Coating with powdered sugar or chocolate for a finished look.

Introduction to Swiss Macarons

• Understanding the differences between French and Swiss macarons.
• The importance of precision in measurement and technique.

Making the Meringue:

• Creating a stable Swiss meringue as the base for macarons.
• Tips for achieving the perfect macaron consistency and shine.

Piping and Baking:

• Piping uniform macaron shells and allowing them to rest before baking.
• Baking to achieve the desired texture—crisp on the outside, chewy on the inside.

Filling and Assembling:

• Preparing a variety of fillings, such as buttercreams, ganaches, or fruit curds
• Assembling macarons with complementary flavors and colors.

Final Presentation and Grading

Finishing Touches:

• Applying final decorations to all creations for a professional finish.
• Arranging truffles, marshmallows, and macarons in a presentation box.

Presentation to Chef:

• Each participant will present their sweet treats to Chef Graham Sutherland for grading.
• Chef will provide individual feedback on techniques, flavour, and presentation.

Each participant will receive a Certificate of Completion, signed by Chef Graham Sutherland, in recognition of their newly acquired confectionery skills.

Max 10 per class.