Introduction to Choux

Time

9:30 Arrival, registration and refreshments

10:00 Course starts

13:00 - 14:00 Lunch

16:30 Course finishes
Duration

1 Day
Tutor

Martha Brown

Discover the art of choux pastry in this one-day, hands-on course with tutor Martha Brown. Whether it’s your first time making choux or you want to perfect your technique, you’ll learn how to create light, airy buns, elegant éclairs, and classic profiteroles.

Through demonstrations and plenty of practical baking, you’ll explore a range of delicious fillings and finishes, from creamy custards and chocolate ganache to fruity gels and crisp caramel nut toppings. By the end of the day, you’ll take home a selection of beautifully finished pastries and the confidence to recreate them in your own kitchen.

During the course you will learn to:

Make choux pastry and craquelin
Prepare crème pâtissière, crème diplomate, and crème mousseline
Create chocolate ganache and agar-based fruit gels
Make caramel and nut brittle
Assemble and finish choux buns, éclairs, and profiteroles

The course takes place in the School’s bakery training facility, using professional and domestic equipment. All products on the course are available to take home, along with recipes and technical notes.

The School of Artisan Food makes a conscious effort to reduce waste and packaging. Students are welcome to bring their own containers to transport their food home.

Refreshments will be available throughout each day, as well as lunch prepared by our catering team. All ingredients, equipment, and recipes will be provided.

Please Note:

Whilst we make every effort to adhere to best practices regarding allergen control and cross-contamination at The School of Artisan Food, we sincerely regret that we are unable to cater for severe food allergies or coeliac disease. This is due to the continuous and varied use of our teaching spaces, common areas and food preparation areas.

If in any doubt, please contact us to discuss prior to making a booking.

The School of Artisan Food is nestled in the heart of Sherwood Forest on The Welbeck Estate, Nottinghamshire, just a few minutes from the A1 and M1.

Introduction to Choux