Mastering the art of Choux
NEW ZEALAND
Join our master pâtisserie chef in this Mastering the Art of Choux class where you’ll be taken on a journey from Paris to Brest in Northwest France where the famous Paris Brest Classic was created in the early 20th Century to celebrate the bike race between the two cities.
In this class you will learn the techniques to make choux pastry that you can apply to a range of products including eclairs, choux puffs and the Paris Brest. You’ll also learn how to make hazelnut praline and classic mousseline.
Our chef will lead you step by step to create your own Paris Brest filled with hazelnut praline mousseline and fresh roasted hazelnut praline.
Date: Saturday 22nd June 2024
Time: 9 am – 4 pm (light lunch is included)
Location: Level 2, 52 Cuba Street, Te Aro, Wellington
Allergies: Ingredients in this class contain the following allergens:
Gluten, dairy, nuts, and eggs
Recipes:
Paris Brest filled with hazelnut praline mousseline and fresh roasted hazelnut praline
Course Details: During the workshop, you will learn the following skills:
Choux pastry techniques and different applications
Dry caramel
Hazelnut praline
Crème patisserie
Mousseline cream
How to assemble different choux pastries including individual and gateau sizes
How to create a workflow
Understanding what components can be made in advance and assembled on the day.
