Menu:  Savoury Gougères (French Cheese Puffs); Elegant Éclairs (Classic Chocolate or Coffee); The Showstopping Paris-Brest (Choux Rings with Praline Mousseline)

In our November patisserie class we tackle one of the pillars of French pastry.  We will explore the dual nature of choux, mastering both sweet piped classics and savoury baked goods.

Skills taught in this class:

Savoury Gougères:

• The fundamentals of pâte à choux (cooking out the flour panada)
• Beating in eggs to achieve the perfect “V” stage dropping consistency.
• Incorporating heavy cheese without weighing down the rise.
• Baking with steam for maximum expansion and hollow centres.

Elegant Éclairs:

• Precision piping using star and round nozzles for uniform lengths.
• Making a velvety pastry cream (Crème Pâtissière).
• Filling techniques using a bismarck tip.
• Achieving a glossy, smooth fondant dip or ganache glaze.

The Showstopping Paris-Brest:

• Piping large, overlapping concentric rings of choux.
• Creating a rich, nutty praline paste.
• Making a mousseline cream (pastry cream whipped with softened butter).
• Advanced decorative piping and slicing choux horizontally without tearing.

This is a busy class so be ready for a night full of patisserie delights, flavours and fun!

Please bring tupperware to take home your goodies.

This class costs £47.50 per person.

Over 16’s only.

Price Includes Tuition, Aprons, Ingredients & Hot Drinks plus Sparkling Elderflower will be served with your meal.  You are more than welcome to bring your own alcoholic or non-alcoholic drinks to enjoy whilst cooking and with your meal.

Please let us know all of your dietary concerns and intolerances and if you have any questions we are a phone call or email away!

For more information: https://thefarmcookeryschool.co.uk/cookery-school-2/adult-classes/

Tel: 01380 859 478      Email: enquiries@thefarmcookeryschool.co.uk