- Making an enriched dough
- Shaping, filling and cooking doughnuts
- Making creme patisserie to fill your doughnuts
- Creating a variety of dipping sauces
On the day you will be making
- Doughnuts filled with creme patisserie with a topping
- Ring doughnuts with an iced glaze
- Doughnut ‘dippers’ with a blueberry dipping sauce
- Churros with a hot chocolate sauce (demonstration)
(Please note, we reserve the right to alter the dishes covered in the course, to meet the dietary requirements of our guests).
This half day course is designed to give you total confidence in using all of these techniques. The aim is that you can go home and repeat the recipes for family and friends time and again.
For this half day doughnut making class all equipment and ingredients will be provided as well as an apron to use during the class.
Your chef tutor
Please note **January 26th – this course will be covered by local chef & Baking expert Steph Clubb**
We are proud to have 2013 Great British Bake Off semi-finalist Beca Lyne-Pirkis teaching this baking course. Beca is a talented baker and creates a fun and friendly learning atmosphere, perfect for beginners. Beca is well known for her creative twists on flavours and the imaginative use of everyday ingredients.
|Doughnut Making||9:00 – 12:00 / 13.30 – 16.30|
Arrive at the cookery school and be greeted by our kitchen fairies who will welcome you with a drink and some freshly baked biscuits. You can have a look through your recipe pack for the day and get to know your fellow bakers.
Beca Lyne-Perkis, Great British Bake Off semi finalist and food writer, will be taking you through everything you need to know about making doughnuts.
Beca will demonstrate how to make the perfect enriched doughnut dough for filled, glazed and dunked doughnuts, then you will get hands on as you replicate the dough working in pairs. As with any dough, you will be kneading, proving and resting yours before cutting and rolling it into shapes ready for proving and cooking.
|4||Creme Patissiere (Pastry Cream)
Essentially this is a custard thickened with eggs and starch. You will be taught how to make a beautiful rich and creamy Creme Patissiere that you will use to fill some of your doughnuts. This is a staple in a bakers kitchen and can be used for eclairs, fruit tarts and profiteroles to name just a few.
Learn how to create these traditional Spanish sweet street food. Made using a choux based pastry recipe, these crispy and light churros are a perfect quick treat and will be accompanied with a spiced chocolate sauce for dipping.
Love jam doughnuts? So do we! Beca will take you through the steps of making a delicious, fruity blueberry sauce for filling your doughnuts to get that perfect consistency and ooze when you bite into them.
Now that you have made all your components for your doughnuts it’s time to cook them. Arguably the most important element, with a crisp outside and a perfectly cooked centre, the temperature of oil is crucial to achieve a great bake.
|8||Filling, Glazing and Decorating
Once you have cooked your doughnuts, it’s time to fill, glaze and decorate them with all the delicious elements you have made during your ½ day with us. There will be plenty to take home for your friends and family to enjoy with you.
About your day
Our cookery courses take place on the Catton Hall Estate. On the picturesque Derbyshire and Staffordshire border, we are only minutes from the A38. We also have plenty of free parking.
You’ll have the support of our “kitchen fairies” who’ll ensure you have everything you need. We’ll provide an apron for the day, and all the equipment and ingredients.
Our half day morning courses run from 9am to 12pm. Join the team for early morning refreshments from 8.45am.
Our half day afternoon courses run from 1.30pm to 4.30pm. Join the team for refreshments from 1.15pm.
Book your place
No prior experience is necessary for this Doughnut Making course. This course is a wonderful experience, as you will be able to learn from a master and meet new people. Book online or call us on 0123 711681.