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!
Date: 21st September
Time: 9am - 5pm (may finish earlier depending on the class size)
In this course you will learn how to make:
- Profiteroles with Cocoa crumble, Chocolate whip Ganache and Pecan Praline Chantilly Cream
- Éclairs filled with a passionfruit curd, a passion fruit glaze and decorated with French meringue
Technical Skills learned:
- 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.
Location: Level 2, 52 Cuba Street, Te Aro, Wellington