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Mastering the art of Choux

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

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.

Course Includes:
All ingredients and equipment supplied, a light lunch is included. Everything you make is yours to take home.

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

All bookings are subject to the following terms and conditions

Short Courses

New Zealand