Pleased to Meet Choux
Sunday 27 April 2025
10 AM - 4 PM
Snapshot
What You Learn
How to achieve a professional finish
Functions of ingredients
Fundamentals of creating choux pastry and St Honore
What You Get
Certificate of attendance
Recipe notes
Hands on training
Materials to Bring
Bag to transport goods home
Pen for note taking
As part of our sustainability policy we encourage participants to bring containers for transporting goods home
Dress Code
Participants are requested to wear flat, enclosed, rubber soled shoes for comfort and safety in the kitchens. To ensure food safety procedures are followed, long hair should be tied back and all unnecessary jewellery removed.
Description
…hope you guess my name….
Please allow me to introduce myself
I'm a dessert of some good taste
I've been around for a long, long year
Stole many persons hearts and waist...
Woo woo....
Named for the patron saint of bakers and pastry chefs the Gateau St Honore is a pastry lovers dream.
Layers of puff pastry topped with vanilla pastry crème and raspberry crème filled craqueline choux, and finished with a light vanilla Chantilly.
You will also make vanilla and salted caramel craqueline; a sweet crunchy choux puff filled with vanilla diplomat cream and topped with a luscious salted caramel sauce.
Take home all you bake in class
A light lunch is provided for all class participants
On completion of this class you will receive a certificate of attendance.
Due to our enviromental sustainability policy William Angliss will no longer provide disposable containers to transport food; please bring suitable containers to take home all you make in class.
If you have any further queries, please email ShortCourses@angliss.edu.au
