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.

Course Outline:

  • Choux pastry
  • Crème Patisserie
  • Toffee
  • Croquembouche assembly

Learning Outcomes:

Student learns:

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

What to bring:

  • Apron
  • 280mm – 305mm round cake board (6mm thick)
  • 2 tea towels
  • 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

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