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The Ultimate Dark Chocolate and Nutella Macaron

David Mendes
Join experienced pastry chef David Mendes for an exclusive Christmas class and master the art of baking the classic macaron! David will guide you step-by-step through the techniques and insider secrets of making this delicious dessert.

What you'll learn

Close your eyes and imagine your Christmas meal is already finished and coffee is about to be served. Impress your loved ones and friends with David's twist on the classic chocolate macaron, using a Nutella and dark chocolate creme patissiere. Master the techniques behind making macarons and creme patissiere - two very versatile recipes that will teach you key skills in pastry and dessert-making. This class is open to all levels so beginners and advanced students all both welcome!

There will be a chance to ask David any baking-related questions that you might have, so come prepared!

We'd love you to join in and participate but you're also welcome to just sit back, relax and watch the fun!
All prices are reflected in £GBP, however, we welcome guests from across the globe. Your total amount will be converted into your local currency at checkout.
The ticket price reflects one device/screen/login. For additional devices/screens or logins, you must purchase additional tickets.
You'll be provided your Zoom link upon booking, no later than 72 hours before the start of your class.


David Mendes

David has over sixteen years of global experience, working with chefs such as Yotam Ottolenghi in Moscow and training in chocolate at the Valrhona Academy in France. David settled in London fourteen years ago where he has gained a wide array of experience in hotels, retail, catering, product development and fast-growing global restaurant chains, such as The Square, the Savoy, ZUMA, ROKA and Cocomaya.

Alongside Pastry, David’s other passion is teaching. After setting up a private pastry school offering private and group workshops, he gained extensive experience working with the GateWay project. Working with troubled teenagers and teaching them pastry and baking, they were able to enjoy a project outside the standard school curriculum and sell their homemade products. 

“I always thrive on developing products and creating something new.”

What to bring


For the filling

  • 350g whole milk
  • 50g caster sugar
  • 30g cornflour
  • 4 egg yolks
  • 100g Nutella
  • 30g dark chocolate

For the macarons

  • 4x egg white (110g)
  • 150g ground almonds
  • 135g icing sugar
  • 30g cocoa powder
  • 180g caster sugar


For the filling

  • Medium sized saucepan
  • Small mixing bowl
  • Rubber spatula
  • Hand whisk
  • Small plastic container
  • Stick blender
  • Mixing machine with paddle attachment
  • Piping bag
  • Piping nozzle

For the macarons

  • Mixing machine with paddle attachment & whisk attachment
  • Rubber spatula
  • Small saucepan
  • Thermometer
  • Piping bags
  • Plain piping nozzle
  • Silicon mat / parchment or greaseproof paper
  • Baking trays
  • Medium size bowl
  • Food processor (optional)
Cancellation policy
All classes may be cancelled up to 72 hours before the start time for a full refund. After this any cancellations are non-refundable. Learn more
Always carry out all transactions through Knowledge Recycled. Never transfer money to the instructors directly. Learn more
Technical requirements
You'll need to have access to a laptop, tablet or phone to download and use Zoom (which is what we use to stream the classes) and a good internet connection. All instructions will be provided when your class is booked. Learn more
Have a look at what items you might need to bring along. All classes will be available to join 15 minutes before their start time so you can test your connection, audio and video, and ask any questions. Learn more
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