Choux Pastry - New!

Choux pastry has garnered a reputation for being a technical challenge relying on perfect techniques. This course however will take you step by step through a failsafe method that produces consistent and delicious results. We’ll use these techniques to make profiteroles and a range of classic and contemporary eclairs. Once you’ve mastered the core techniques you’ll be able to incorporate your own customised flavours.

Course Outline:

  • Choux Pastry
  • Profiteroles with pastry cream and chocolate sauce
  • Eclairs with various fillings

Learning Outcomes:

  • Student is able to work conscientiously and safely in the kitchen
  • Student is able to work effectively individually and in a small group
  • Student is familiar with food hygiene practices
  • Student develops fundamental kitchen skills
  • Student learns to prepare an array of sweet dishes

What to bring:

  • Apron
  • 2 large containers
  • 3 small containers
  • 2 tea towels
  • 2 large baking trays
  • Pen

Safety First:

Please ensure you wear closed in shoes, long pants and ensure long hair is tied back.

About the Tutor:

'I’m currently studying a double degree in Medical Science at the University of Sydney with a lifelong obsession of cooking and experimenting in the kitchen. With years of commercial cookery experience and a great passion for teaching, I’m always delighted to meet new people and help develop their culinary skills.' Adam

Other Information:

  • To ensure resources are ready for you at the start of your course, we ask you ideally enrol at least one week before the course commences.
  • All courses need a minimum number of students to run (“we try our hardest to get those”) . If your course does not have enough students it will be cancelled prior to the commencement and you will be informed.

This course has no current classes. Please the waiting list.