Croquembouche Masterclass

There is nothing in the culinary world that is as show stopping albeit challenging as the Croquembouche, the profiterole tower. Perfect balls of choux pastry filled with decadent crème patisserie and coated in crisp toffee. This course will take you through each step and element from baking and filling your choux pastry, to the challenge of assembly so you too can produce the perfect Croquembouche, an excellent centrepiece for Easter.

Course Outline:

  • Choux Pastry
  • Creme Patisserie
  • Toffee
  • Croquembouche assembly

Learning Outcome:

  • to prepare, pipe and bake choux pastry
  • to prepare crème patisserie
  • to prepare toffee
  • to assemble and decorate croquembouche
  • food hygiene and safety
  • to work individually and in a team

What to bring:

  • Pen
  • Apron
  • 2 tea towels
  • 1 large saucepan
  • 3 large containers
  • 2 medium containers
  • 280-305mm cake board (6mm thick)

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.'

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.