Of all the things a young chef can learn to make, choux is one of the most magical. You put a simple dough into the oven and watch it puff up into something golden and completely transformed. This class is built around that moment.
Young chefs aged 6 to 12 start by making the choux pastry from scratch: cooking the dough on the hob, beating in the eggs one by one until the mixture reaches exactly the right consistency, then piping it into shapes before it goes into the oven. They learn why choux behaves the way it does and what to look for when it's ready.
While the shells bake and cool, they turn their attention to the crème pâtissière, a proper vanilla pastry cream made with egg yolks, sugar, and milk, cooked until thick and smooth. It is one of the foundational recipes of French patisserie, and once they know it, an entire world of desserts opens up. They fill their choux by hand, finishing each one with care.
The result is a tray of filled choux they made entirely from scratch using techniques that professional pastry chefs use every day.
What's included:
Step-by-step guidance from our professional chefs
All ingredients and equipment provided
Professional culinary experience
Individual working station and kitchen utensils
At the end of the session, each young chef will enjoy their creations and take them home.
Menu:
Class structure
Hands on cooking classes where your children are in charge of doing everything from scratch with the help of a chef instructor. They will be guided through the step-by-step recipes and get some demonstrations performed by the chef who is running the session. The exact format will vary from class to class depending on the style of cuisine and length of the course. Children will get a chance to eat what they have cooked by having a break from 12.15-30pm. Time frame might changed depending on the group and recipes made on the day.
Included in the price:
Recipe booklet
All ingredients
All cooking equipment and teaching resources are provided in our kitchen for use on the day.
Snacks and water.
Shoe covers
Drop off session from 10am to 1pm
Individual working station and kitchen utensils.
What you need to bring:
No refund after booking.
Contact us before booking if you need to swap some ingredients.
Not suitable for children with the following allergies or food intolerance/diets: Gluten, dairy, eggs, milk, vegan
Of all the things a young chef can learn to make, choux is one of the most magical. You put a simple dough into the oven and watch it puff up into something golden and completely transformed. This class is built around that moment.
Young chefs aged 6 to 12 start by making the choux pastry from scratch: cooking the dough on the hob, beating in the eggs one by one until the mixture reaches exactly the right consistency, then piping it into shapes before it goes into the oven. They learn why choux behaves the way it does and what to look for when it's ready.
While the shells bake and cool, they turn their attention to the crème pâtissière, a proper vanilla pastry cream made with egg yolks, sugar, and milk, cooked until thick and smooth. It is one of the foundational recipes of French patisserie, and once they know it, an entire world of desserts opens up. They fill their choux by hand, finishing each one with care.
The result is a tray of filled choux they made entirely from scratch using techniques that professional pastry chefs use every day.
What's included:
Step-by-step guidance from our professional chefs
All ingredients and equipment provided
Professional culinary experience
Individual working station and kitchen utensils
At the end of the session, each young chef will enjoy their creations and take them home.
Menu:
Class structure
Hands on cooking classes where your children are in charge of doing everything from scratch with the help of a chef instructor. They will be guided through the step-by-step recipes and get some demonstrations performed by the chef who is running the session. The exact format will vary from class to class depending on the style of cuisine and length of the course. Children will get a chance to eat what they have cooked by having a break from 12.15-30pm. Time frame might changed depending on the group and recipes made on the day.
Included in the price:
Recipe booklet
All ingredients
All cooking equipment and teaching resources are provided in our kitchen for use on the day.
Snacks and water.
Shoe covers
Drop off session from 10am to 1pm
Individual working station and kitchen utensils.
What you need to bring:
No refund after booking.
Contact us before booking if you need to swap some ingredients.
Not suitable for children with the following allergies or food intolerance/diets: Gluten, dairy, eggs, milk, vegan
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