If you’re intimidated by the thought of making your own pastry? Don’t be! Once you know the rules, pastry making is actually quite simple. And my pastry course is here to teach you just that.
Now, you might be thinking, “But I’ve tried making pastry before, and it never turns out right.” Well, let me tell you, it’s not just about the recipe and method you use to make the pastry itself. It’s also about how you roll it out and line your tins. And that’s where my method comes in.
What’s so great about my method, you ask? It’s a breeze! I’ve developed a technique through lots of trial and error working in tight commercial kitchens, where bench space is at a premium. So, even if you’ve got more space and time at home, once you see this method in action, you’ll never want to return to the traditional way.
So, sign up for my course, and I’ll teach you the rules of pastry making and my unique method for rolling and lining. You’ll be whipping up perfect pastries in no time!
I developed this method years ago to save time and clean up. I’ve shown a few other pastry chefs, and they’ve said things like, “I can’t believe I never thought of that” or “%&*$ how did you come up with that”. You know I won’t swear on here. 🤣🤣🤣
Anyway, If you want to know how I make shortcrust pastry in a Thermomix or Food processor, then roll it out the clean no fuss easy way; plus I give you some of my favourite recipes and extra tips you best look at this.