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COURSE OBJECTIVES 

In this course you will learn:

  • How to create the perfect eggless macaron shells using 2 different techniques;
  • How to color your macarons shells with 100% plant-based colorants;  
  • Critical points, tips and tricks of how to avoid mistakes in the process;  
  • 11 delicious macarons fillings: chocolate based, fruit-based, nut-based + vanilla;
  • Macaron Inspiration: how to create 3 fabulous macaron based petit-fours.

Course Plan:

MEET THE CHEF

RICHARD HAWKE

PASTRY CHEF
GLUTEN-FREE EXPERT

PROFESSIONAL EXPERIENCE

 Author of the Book "ADAPT | A Unique Pastry Concept", published by ICEP PUBLISHING, 2021

2016 - Present: Pastry Consultant & Instructor for renowned School and Clients:

 Schools: ICEP HOTEL SCHOOL (Bucharest, Romania), INBP (Rouen, France), Atelier by Australis (Sydney, Australia), Cordon Bleu (London, UK), Bishulim Culinary School (Tel Aviv, Israel).

 Clients: Natacha Pacal (Bratislava, Slovakia), Rose Léon (Casablanca, Marocco), The Cake (Kiev, Ukraine).

2012-2016: International Teacher for ÉCOLE NATIONALE SUPÉRIEURE DE LA PÂTISSERIE (ENSP), ALAIN DUCASSE EDUCATION, FRANCE

Before 2008: Head Pastry Chef | Lyon, France | Sydney, Australia