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Choux Pastry Excursion

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$80 AUD

Contact Us

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

Functions of ingredients and importance of measures

Experience in a patisserie enviroment

Fundamentals of patisserie production

What You Get

Hands on industry training

Recipe notes

Certificate of attendance

Materials to Bring

Pen for note taking

Carry bag to transport goods home

Dress Code

Participants are advised to wear flat, enclosed, rubber soled shoes and long trousers 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. Led by our Pastry Chef, students will be guided through the fundamentals of patisserie design, construction and presentation. These classes are designed to give a basic straightforward understanding of the underlying principles of creating and building contemporary patisserie.

Participants will be inducted into the secrets of creating one of the most difficult pastries to perfect; this class focuses on the importance of exact measurements together with cooking time to create a magnificent choux product. Students will also create a foundation filling to complement their pastry.

All participants will take home all goods produced in class.