Choux Pastry course at William Angliss
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 William Angliss Institute's 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.
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