If you're considering taking, or have already signed up for, our online cook school class on Choux & Profiteroles, you'll find all the details on how to prepare for it on this page.

Below, we have detailed what you'll cook and learn; the equipment and ingredients you'll need; and any advanced prep necessary. Note: A piping bag is required to take this class.

Once you've signed up for the class, we will email you all the details on how to log onto the Zoom call and a reminder of the following information. This class is restricted to students aged 16 and older.

What You'll Cook (& Learn)

- Choux pastry
- Pastry cream
- Chocolate ganache

...which we’ll combine to make a bit batch of profiteroles! 

This class is suitable for vegetarians and anyone with nut allergies, but cannot be modified for vegan and gluten-free diets.

These ingredients yield 18-20 choux buns. If more than one person is taking the class, you have the option to divide the work or make the recipes individually and have plenty of leftovers.

Equipment

- Paring knife
- Kitchen scale
- 2 medium mixing bowls
- Whisk
- Spatula
- Spoons
- 2 baking trays
- 2 medium saucepans
- 2 piping bags (minimum)
- Wooden spoon
- Parchment paper
- Cling film

Shopping List

This is a complete list of the ingredients you will need for the class. We’ll go through the ingredients needed for each component (i.e. dough, filling and glaze) in the ‘Advanced Prep’ section.

Eggs & Dairy

- 10 medium eggs
- 500ml whole milk
- 120g butter
- 200ml double cream

Shelf-Stable Goods

- 200g caster sugar 
- 160g plain flour
- 20g cornflour 
- 2 vanilla pods (or 2-3 tsp vanilla paste or vanilla extract) 
- 10g sea salt
- 200g dark chocolate (between 60%-75%) 

Advanced Prep

Please make sure to gather and measure out the following ingredients separately before class, and keep it nearby while we are in session. We recommend grouping the ingredients together like so:

Choux

- 200ml tepid water
- 80g unsalted butter
- 1g sea salt (a pinch)
- 4g (1/4 tsp) caster sugar
- 120g plain flour
- 4 medium eggs (200g) 

Pastry Cream

- 100g caster sugar
- 4 egg yolks
- 20g plain flour
- 20g cornflour
- 400ml whole milk
- 1 vanilla pod (or 1 tsp vanilla paste/vanilla extract)
- 20g butter

Chocolate Ganache

- 200g chocolate (between 60%-75%)
- 200ml double cream
- 20g butter

Any Questions?

Please feel free to reach out to us at cookschool@boroughkitchen.com. As a reminder: Once you've signed up for the class, we will email you all the details on how to log onto the Zoom call, including how to interact with our instructor and co-instructor, who will be on hand to answer any questions. We'll also send a reminder of all the information provided above.

To sign up for this class, click here.