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Choux Pastry Workshop

New Zealand

There is nothing quite like the delicateness of the shell and delectable taste of an éclair. Take your baking skills to the next level by learning the fundamentals of pâte à choux, the foundation of French pastry dough for the most scrumptious of desserts!

21st September                      

9am - 5pm (may finish earlier depending on the class size)

Course details:

In this course you will learn how to make:

  1. Profiteroles with Cocoa crumble, Chocolate whip Ganache and Pecan Praline Chantilly Cream
  2. Éclairs filled with a passionfruit curd, a passion fruit glaze and decorated with French meringue

Technical Skills learned:

  • Piping
  • Baking of Choux Paste
  • Mixing of Choux Paste to get the correct consistency
  • Roasting/Caramelisation/Blending of the Praline Paste.

Course Includes: All ingredients, cooking equipment and teaching resources are provided in our practical kitchens for your use on the day.

Level 2, 52 Cuba Street, Te Aro, Wellington

This course is now fully booked. Please click on the button below to be added to the waiting list.

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Contact Us: +64 4 472 9800  |  nz@cordonbleu.edu

All bookings are subject to the following terms and conditions