Choux & Profiteroles / Online Cookalong

£25.00

In this 90-minute online class, we’ll make profiteroles together in order to teach you how to make choux, pastry cream, and chocolate glaze—three foundational components of French pastry you can adapt endlessly once you know the basics. All the details will be sent to you prior to class so you can learn in the comfort of your own kitchen.

Product Details

Pastry is a perfectionist’s art, and requires a keen understanding of not just ingredients, but also methods. In this 90-minute online class, follow along with us as we teach you the ABCs of choux—the foundation for French pastries like profiteroles, eclairs, savoury gougeres, and so much more. We’ll also teach you how to make crème pâtissière, an excellent jumping off point for a myriad of egg-based creams, and a glaze that will give you an understanding of how to work with chocolate. We’ll combine this knowledge to make profiteroles, which may sound intimidating but, with our guidance, you’ll have the confidence to bake them in no time.

Main Allergen(s): gluten, dairy, eggs

This class is suitable for vegetarians.

Online classes can accommodate up to 100 students. Each class has an instructor and co-instructor. Students will be placed on mute but can click on the ‘raising hand’ button to be unmuted as soon as possible to ask a question. The co-instructor is available to answer questions at any time via the chat function. You have the option to keep your camera on or off during class.

Before class, we’ll send you a PDF detailing the ingredients and equipment you'll need (they don’t have to be from us), information on how to join the class, and points on health and safety. If you have any specific questions about substitutions, please feel free to contact us at cookschool@boroughkitchen.com.

Please note the price is per person, not per Zoom screen—i.e., if two members of a household take this class, the total price is £50. All online classes are non-refundable.

Why we love it

‘French pastries can be very intimidating—with good reason—but a little know-how has infinite rewards.’

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