Matcha choux a la creme
28 Jun 2020 (Sun) 14:00
120 minutes
Online
£25 per ticket

ONLINE MATCHA CHOUX A LA CRÈME

Let's make choux a la crème in style!
Together with Suzue, you will make amazing afternoon treat.

With this course, we will learn how to make and bake choux with biscuit paste on top, matcha pastry cream, crème Chantilly.

Ingredients;
Milk
Unsalted butter
Whipping cream
Eggs
Flour
Sugar
Salt
Matcha powder
Vanilla pod (optional)

Equipment;
Sauce pans
Mixing bowls
Baking tray
Silicon mat or paper
Ice bain marie (Double bowls or trays with ice cubes)
Wooden spoon
Whisk
Spatulas
Piping bags (3)
Piping nozzles (plain 15mm, Plain 8mm, star medium size) - if you don't have it, you can do without the nozzle
Rolling pin
Saraper
Pastry cutter around 4-5cm (optional)
Shredded knife
Electric mixer (optional)

Detailed ingredients / equipment list and the Zoom online class link will be email to participants after your booking.

Any queries, please feel free to contact to our instructor Suzue,
suzueaoyama@icloud.com

Kids friendly Weekend Online Vegetarian
INSTRUCTOR

Suzue Aoyama

Born and brought up in Osaka, Japan, her family runs a traditional udon noodle restaurant where they also sell wagashi. Suzue was brought up surrounded by many food inspirations. While Suzue helped wagashi making at home, she used to wonder how the patisseries were made next door which led her to discover the world of patisserie.

Suzue studied at the Le Cordon Bleu in London and Paris and obtained both Patisserie and Culinary diplomas. During her training days, she gained various experiences from the world's leading hotels. Eventually, Suzue was promoted to be in charge of the renowned afternoon tea pastries at The Savoy London. She also achieved several awards including the Gold award for Tea Pastries and the Gold medal at the Culinary Olympics.

Suzue co-founded and built the premium brand 'William Curley' which won several chocolate awards and joined the world's leading association, Relais Desserts. During this time she also mentored young pastry chefs who now work successfully as pastry chefs around the world.

Suzue's philosophy is to 'Spread the Joy of Patisseries' and she would love to teach and share her skills with you.

REVIEWS
by Fiona
★ Oyatsu Vol.3: Sansyoku-Dango & Steamed Buns ★ おやつVol.3: ひな祭り♥三色団子 & 三色蒸しパン
Sansyoku-Dango & Steamed Buns

What an amazingly fun workshop! I have since made the steamed buns again for my daughter and she loves them :-) Thank you Chef Suzue for the inspiring class!

20 Mar 2021
by Akemi
★ Oyatsu Vol.2: Chocolate Daifuku & Mitarashi Dango ★ 日本のおやつVol.2: チョコ大福 みたらし団子
Chocolate Daifuku and Mitarashi Dango

Mitarashi dango is one of my all time favourite Japanese mochi sweet, I have made it in the past but not very. Suzue gave us many tips to make it SO good rather than just good.

In the I have used microwave to make mochi from the glutenous rice powder but her method of using the frying pan was so interesting!

Both turned out really well, thank you for the wonderful class!

14 Mar 2021
by Sheileen
★Modern Oyatsu Vol. 1 Matcha Choux 抹茶シュークリーム★
Lovely class

Class was fun and enjoyable! Suzue was very helpful and a great teacher!

01 Mar 2021
by Izumi
★ Oyatsu Vol.3: Sansyoku-Dango & Steamed Buns ★ おやつVol.3: ひな祭り♥三色団子 & 三色蒸しパン
The best Dango evert!

I've made these kind of Japanese desserts quite few times but I can't compare to them. I always learn from Suzue-sensei lots. Thank you for your tips & recipe.

01 Mar 2021
It is the perfect experience gift for a birthday, anniversary, wedding, valentine, graduate, Christmas, Mother's day, or any special occasion! The lucky recipient can choose from our various yummy cooking classes.