Please note that this is an overdue event

2 Day Art and Science Series: Choux Pastries

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Join Chef Judy and her team as they share with you the art and science of making these classic choux pastries.

Learn to make the “perfect” batter, pipe and assemble different types of choux pastries with an assorted variety of fillings (e.g., Bavarian cream and crème anglaise). Understand the functions of each key ingredient in choux pastries—eggs, flours, fats & batter temperature. Suitable for individuals interested in entering the food and beverage industry, existing industry players, and individuals who want to engage in formative training to acquire skills and knowledge in this field of pastry making.

What to expect:

Learn to make 10 types/variation of Choux Pastry
- Choquette & Croquembouche
- Profiterole
- Eclairs
- Paris-Brest
- Churros
Different techniques to make batter
Piping techniques
Understand role and properties of key ingredients
Prepare filling, custard and cream (e.g., Bavarian cream and crème anglaise)
Blending of flavours and aesthetic design and decoration

Fees include: ingredients for the class, recipes for items learnt

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Credit: image of Creative Culinaire the School