The art of choux

About this course

The class combines chef-led demonstrations with individual work at cooking stations. Participants learn how to assess choux pastry, then pipe, bake and cool it correctly before making sweet profiteroles with pistachio crème diplomat and a glazed finish, alongside savoury smoked salmon éclairs with cream cheese, horseradish and chives. Presentation techniques are also covered, including finishing the profiteroles with freeze-dried raspberries and chopped pistachios. The completed bakes are served at the chef’s table, with some available to take home.

What you'll learn

• Assess when choux pastry has reached the correct consistency
• Pipe choux pastry into profiterole and éclair shapes
• Bake and cool choux pastry appropriately
• Prepare pistachio crème diplomat and savoury smoked salmon éclair filling
• Decorate and present finished choux pastries

Is this course right for you?

The course is labelled for all levels and uses demonstrations followed by individually completed recipes at cooking stations. The source does not specify whether previous experience is needed, so it may suit learners with different levels of familiarity with choux pastry.

• Work is completed individually at a cooking station
• Guidance follows demonstrations of each recipe and technique

Before you go

• All ingredients, equipment and aprons are provided.
• A digital recipe pack is included for recreating the recipes at home.
• Participants eat one éclair and one profiterole at the chef’s table and take home two éclairs and two profiteroles.
• Water is provided, with a complimentary glass of bubbles on arrival or tea or coffee available before 12pm.