Festive Choux Wreath
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
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.
Thank you for a very interesting cookery lesson today. On paper it looked quite straightforward – in practise there was a lot of skill and technique needed. But we really enjoyed the teaching, the cooking and finally the eating.
Both dango were very tasty, due mainly to the sauces, but the chewy texture was also very satisfying. We’re now thinking of other possibilities we can try in the future, using different sauces, perhaps a mango coulis or other fruits.
Have attached a photo to prove we really did make them – but they’re all gone now!
Loving all the Sozai Friends events.
With kind regards
Ken & Fiona Woolfenden
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!
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!