chef Mikael Perret shares his secrets
Mikael Perret has been developing his skill in making patisserie for as long as he can remember.
He first discovered his love of the craft at a very early age in his native Brittany, taught by his grandmother and grandfather. Mikael has been refining his technique and thrilling his private catering clients throughout the southwest for more than 15 years, and the time has now come for him to share some of that knowledge.
If you’ve never tried to make a choux pastry, or fill a profiterole your chance is coming.
Mikael has joined forces with Gourmandine Creperie & Bistrot for a series of “Master Classes” and on 16 May he will be holding his very popular patisserie class for up to 25 lucky people.
Examples of what guests can expect to learn about, and make include warm chocolate and hazelnut brownie and fondant, raspberry tarts with crème patisserie, profiteroles with chocolate granache and crème Chantilly, and of course short crust, sweet and choux pastry.
Each student will have the opportunity to experiment and create, and of course take home whatever they make to share with friends and family.
Mikael’s classes always combine gastronomy and fun with learning genuine skills you can use in your own kitchen.