In this class you’ll learn to make a devancent and delicious gianduja (chocolate hazelnut) choux pastry.
DurationA choux bun holds a milk chocolate cremeux and hazelnut praline centre, topped with a Nutella whipped ganache and caramelised hazelnuts
This class contains dairy, egg, gluten and nuts, it is gelatine free
You will be provided with a box to take your pastries home, but are welcome to bring reusable containers.
If you have any allergies and are unsure if this class will be suitable for you please contact us before booking.
I'll walk you through and show you every step and then you get to make everything yourself! I (Maxine Scheckter) am a French trained pastry chef, have worked in restaurants and patisseries in Wellington (Logan Brown), Paris (Gateaux Thoumieux) and London (The Fat Duck and Sketch). I hope to share my passion and teach others to create beautiful food.
Join us for a intimate class with a maximum of 10 people at our kitchen in Miramar. We also do private classes and birthday parties!
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