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Saturday Workshop on Choux Pastry

October 31


Workshop on Choux Pastry

Chef Vincent Bernardt will be Demonstrating:

Choux Pastry Éclair (with a coconut mousse, strawberry gel and white glaze dipped in toasted Coconut),Classic Paris Brest (with hazelnut mousseline, caramelized hazelnuts, flaked and flacked almonds),Religeuse (with milk chocolate mousse, salted caramel, amarula pipette, spiral tuile and chocolate streusel),Profiterole (with spiced pumpkin puree, shipped sour cream, pecan praline disk, spiced streusel and chocolate stick).  This is a hands-on program.  You will be taking home all your Choux goodies.

Date: 31 October 2020. A light lunch will be served. Cost R1100.