Join our master pâtisserie chef in this Mastering the Art of Choux class where you’ll be taken on a journey from Paris to Brest in Northwest France where the famous Paris Brest Classic was created in the early 20th Century to celebrate the bike race between the two cities.
In this class you will learn the techniques to make choux pastry that you can apply to a range of products including eclairs, choux puffs and the Paris Brest. You’ll also learn how to make hazelnut praline and classic mousseline.
Our chef will lead you step by step to create your own Paris Brest filled with hazelnut praline mousseline and fresh roasted hazelnut praline.
What is a Le Cordon Bleu Workshop?
A Le Cordon Bleu workshop involves hands on kitchen activity. Be personally guided by world class chefs within our industrial kitchen classrooms. Learn techniques to elevate your cooking during an intensive day course, light lunch included.
Date: Saturday 22nd June 2024
Time: 9 am – 4 pm (light lunch is included)
Location: Level 2, 52 Cuba Street, Te Aro, Wellington
Allergies: Ingredients in this class contain the following allergens:
Gluten, dairy, nuts, and eggs
Recipes:
- Paris Brest filled with hazelnut praline mousseline and fresh roasted hazelnut praline.
Course Details: During the workshop, you will learn the following skills:
- Choux pastry techniques and different applications
- Dry caramel
- Hazelnut praline
- Crème patisserie
- Mousseline cream
- How to assemble different choux pastries including individual and gateau sizes
- How to create a workflow
- Understanding what components can be made in advance and assembled on the day.
Course Includes: All ingredients and equipment supplied, a light lunch is included. Everything you make is yours to take home.
Contact Details: +64 4 472 9800 | nz@cordonbleu.edu
