Home Courses - The School of Artisan Food Patisserie & Viennoiserie Introduction to Choux

Introduction to Choux

£235.00

Beginner , Intermediate

Duration:

1 Day

Timings:

09:00 - 16:30

Course start dates:

25 Jul 2027

Hourly Schedule

Time

9:00
Arrival & welcome
Tea, coffee and warm pastries from the kitchen.

9:30
Course Start

13:00
Lunch
Seasonal lunch prepared by our catering team.

16:30
Course End

Light, crisp and endlessly versatile, choux forms the foundation of many classic patisserie favourites, from elegant éclairs and profiteroles to beautifully filled choux buns.

Once you’ve mastered the technique, a world of creative possibilities opens up.

Join tutor Martha Brown for this hands-on one-day course dedicated to the art of choux pastry. Whether you’re making choux for the first time or looking to refine your skills, you’ll learn the techniques and principles behind producing consistently light, airy pastry and beautifully balanced fillings.

Through a combination of demonstrations and practical baking, you’ll explore the key components that transform simple choux pastry into professional-quality creations. From rich creams and silky ganache to fruit gels and crisp caramel finishes, you’ll develop a range of skills that can be used across many areas of patisserie.

What You’ll Learn

Through a combination of demonstrations and hands-on baking, you will:

Master the fundamentals of choux pastry
Understand how to achieve light, crisp and well-risen results
Learn how to create a variety of classic patisserie fillings
Develop confidence assembling and finishing professional-looking pastries
Explore different textures, flavours and decorative techniques
Gain practical skills that can be recreated at home

Techniques Covered

During the course, you’ll learn how 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
Fill, assemble and finish choux buns, éclairs and profiteroles

What You’ll Make

Using the techniques learned throughout the day, you’ll create a selection of classic choux pastries, including:

Choux buns
Éclairs
Profiteroles

Each finished with a variety of creams, fillings, glazes and decorative elements.

Who Is This Course For?

This course is ideal for home bakers, pastry enthusiasts and anyone looking to build confidence in classic patisserie techniques. Whether you’re completely new to choux pastry or looking to perfect your existing skills, you’ll leave with practical knowledge, professional techniques and the confidence to recreate a range of elegant pastries at home.

No previous patisserie experience is required, just enthusiasm and a willingness to learn alongside fellow baking enthusiasts.

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 your individual circumstances prior to making a booking, as this will then enable us to produce a personalised Risk Assessment based on your own specific circumstances and better judge if we can safely accommodate you on site.

Your Tutors

Tutor

Martha Brown

Martha Brown

Martha’s journey in food began in 2011 when she joined the Advanced Diploma course here at the School of Artisan Food.

Whilst she had always had a passion for cooking, Martha fell in love, and became slightly obsessed, with sourdough baking and all things patisserie during the time she spent on the course. Inspired by her placements at E5 Bakehouse in London, Mark’s Bread in Bristol and Pump Street Baking in Orford, she set up Forge Bakehouse in Sheffield shortly after leaving the course. Over the next decade, she developed and expanded Forge from a micro-bakery with a team of 3 to a multi-service bakery and cafe, with monthly evening events, baking classes and a pop-up shop with 30 staff.

Martha sold the business in 2022 and has now come full circle back to the School in a teaching capacity, while she also studies Interior Architecture, another creative endeavour that featured heavily in the expansion process of her business. Creating food and spaces that bring people together and create community is something she will continue to do through both teaching and her studies.