Choux au Craquelin
This course is currently unavailable, but please email us at shortcourses@angliss.edu.au and we can keep you up to date about future courses.
Snapshot
What You Learn
Fundamentals of creating choux pastry
Functions of ingredients
How to achieve a professional finish
What You Get
Hands on training
Recipe notes
Certificate of attendance
Materials to Bring
Pen for note taking
Carry bag and containers to transport 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
In this hands on class students will learn the elementary techniques of producing patisserie and gain knowledge of how to work effectively in a bakery environment including the importance of measurement and temperatures.
Guided by our Pastry Chef, students will be guided through the fundamentals of patisserie design, construction and presentation.
This class is designed to give a basic straightforward understanding of the underlying principles of creating and building contemporary patisserie.
In this class you will create the classic Choux au Craquelin; elements include choux pastry, craquelin finish, and custard filling.
Take home all you bake in class
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
