In this class, Daniel will show you the indispensable technique for making perfect sweet and savoury choux pastry and how to pipe it into different shapes for baking. Next, he will make fillings including semi freddo, light mango Diplomat cream, chocolate cream patisserie, and lemon curd. With Daniel as your guide, you will then get creative and make your own mini croquembouche to take home as a treat. Before the class finishes, enjoy sampling extra sweet and savoury pastries with a glass of wine.
The Magic of Choux Pastry
An indispensable baking favourite
If you have a sweet tooth then our dessert classes are for you. In these sessions, some of Melbourne’s most creative pâtissiers and chocolatiers will show how to create exquisite desserts that are the perfect end to any meal. Click here for more information the class format.
Image is indicative only and does not reflect the exact ingredients or dishes you will use/make during this class.
About the Chef
Pastry Chef, Grosvenor Hotel
Daniel left the finance world in 2008 to follow his dream to become a pastry chef. After he completed a patisserie course at William Angliss Institute he continued training, working with the highly esteemed French Pastry Chef, Pierrick Boyer at Melbourne’s Le Petit Gateau.
After 2 years James joined The Point Albert Park, where he was appointed Head Pastry Chef in 2012. In 2014 he transferred his expertise to the popular Grosvenor Hotel in St Kilda. In 2016, he launched Daniel James Patisserie, supplying high quality desserts to various hospitality venues and also launched ‘Scoops and Smiles’ an artisan gelato company with Head Chef, Paul Tyas.