Paris Brest
05 Dec 2020 (Sat) 13:30
180 minutes
Online
£30 per ticket

Festive Choux Wreath

Let's make choux wreath to celebrate festive time!

Together with Suzue, you will make amazing festive treat.
With this course, we will learn how to make and bake choux ring, chocolate pastry cream, crème Chantilly and mulled cherry compote.

Ingredients;
Milk
Unsalted butter
Whipping cream
Eggs
Flour
Sugar
Salt
70% dark chocolate
Sliced or chopped almonds (or choice of yours)
Fresh/ frozen or tinned cherries
Cinnamon
Pectin or lemon juice
Star anise (optional)
Kirsch (optional)

Equipment;
**Fan assisted oven**
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 12-13mm, Plain 8mm, star medium size) - if you don't have it, you can do without the nozzle
Pastry cutter around 7cm or round cup to mark the baking mat
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 Vegetarian Weekend Online Dessert Intermediate
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 Kinga
☆ Mont Blanc ☆
Very enjoyable experience

The Mont Blanc course was my second course with Sozai! I enjoyed it very much. Suzue is a very knowledgeable instructor and it was very easy to follow her.
I only can recommend Sozai!

25 Oct 2020
by Kinga
ONLINE DORAYAKI & MIZU YOKAN
Amazing! learned a lot!

I had a dorayaki online course where I learned so much about making this tasty and popular Japanese dessert. The course was very informative, energetic and we had a good time 😊
Looking forward to my next course with Sozai!

02 Oct 2020
by Izumi
ONLINE DORAYAKI & MIZU YOKAN
Great fun!!

I had a lovely cook along class with Suzue. She has explained everything so clearly. I never made Dorayaki nor Mizuyokan but look at these! 😍 I am confident making Dorayaki again with her recipe now.Thank you!!

02 Oct 2020
by Hironari
ONLINE MATCHA CHOUX A LA CRÈME
ONLINE MATCHA CHOUX A LA CRÈME

It was easy to follow and the teacher responds to our questions spontaneously. Fun to watch other students working in the kitchen as well.

The topic was also fun with a bit of Japanese taste to it!

Highly recommend!

13 Sep 2020
UPCOMING CLASSES
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.