Duration
6 hours
Schedule
See dates tab for schedule
What You Learn
Fundamentals of creating choux pastry and creme patisserie
Functions of ingredients
How to achieve a professional finish
What You Get
Hands on training
Recipe notes
Certificate of attendance
Materials to Bring
As part of our sustainability policy we encourage participants to bring containers for transporting goods home
Pen for note taking
Bag 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.
This time we go sublime
Profiteroles entwine, divine, divine
Love is danger, love is pleasure
Love is pure, the only treasure
The tower of love
A force from above
Feeding my soul
The tower of love
A force from above
Purge the profiterole
Make love your goal
Realise your ambition to conquer the art of producing modern croquembouche; discover how to create crisp light choux profiteroles, creamy crème patissiere and employ modern techniques to create and decorate your own Tower of Love.
In this hands on class learn how to make traditional profiteroles, faithful to the original French formation. Filled with caramel crème patisserie and encased in craquelin you will embellish the croquembouche with chocolate garnish
This class is so crazy good I had to use two songs to describe it...
We're heading for something, somewhere I've never been
Sometimes I am frightened, but I'm ready to learn
'Bout the tower of love
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.