Choux Pastry WorkshopIn this workshop students will learn to prepare both sweet and savoury choux pastry, to be made into savoury recipes such as Pommes Dauphine (fried potato and choux pastry), Parisian Style Gnocchi (with Niçoise roast tomato sauce), Blue cheese Gougère (served with Garden Salad and French dressing), Eclairs with savoury filling.
Sweet Choux Pastry will be made into the very special (and difficult) Croque en Bouche (French style wedding / celebration cake) with Crème Patissière, sweet Eclairs (with Crème Chantilly), Paris Brest (with Parliné Crème au Beurre), Chouquette (with crispy sugar coating) and few others surprise during the day of class.
We will teach you how to make eclairs with both sweet and savoury versions.
We have one set of menu (set of recipes) for this workshop (click button to reveal)
Friday 16th March, 2018
2pm to (about) 8pm
on 16th March, 2018
$179.00 (1 session, including all ingredients to be used by students
enrolmentTo enrol into this workshop, you can simply enrol yourself online with our secure website, give us a call or fill in the enrolment form (printed version). (More information on enrolment.)
Workshops are run subject to acquiring minimum numbers. Maximum number of students for this Workshop is 6.
what to bringStudents are asked two tea towels, food containers (for taking food home) and wear full closed flat shoes.
Students will enjoy the food prepared by the students at the end of the workshop.
Please feel free to bring a camera with you if you'd like to take photos of completed work. (We found many students were interested to take photos of the food they made.)