Master the art of choux pastry with this hands-on masterclass. Learn the essential techniques for making light, crisp pastries, including piping, freezing, and knowing when they’re perfectly cooked. We’ll guide you through creating a classic choux dough and show you how to turn it into delicious treats. Say goodbye to soggy disasters and hello to perfect choux every time!
On this class we will make:
If you have a group of 8 or more who would like to do this class please contact us on info@efda.co.uk or telephone 0131 226 4314. If your group is fewer than 8 please contact us for prices.
The recipes made on this course contain the following: GLUTEN, EGGS, MILK, MUSTARD, SOYA
This course is not suitable for vegans but can be adapted for vegetarians and made gluten-free.
Please let us know of any dietary requirements, allergies or special accommodations required at the time of booking. We will be as flexible as possible, when we can, so as to be inclusive to all students but we may not be able to substitute ingredients in the recipes.
We do everything we can to reduce the risk of cross contamination, however we cannot guarantee a completely allergen free environment and therefore our kitchens may be unsuitable for students with severe or life-threatening allergies.
*Please note this list is not exhaustive.
Our one-day workshops and short courses are 16+ unless otherwise specified. Children aged 14 or 15 may attend with an adult over 18.
On the day, you are welcome to arrive 15 minutes before your class.
“The cook school put me in touch with Castle Terrace, a good portion of my career was spent there… it’s great the connections you can make on the back of a course at the cook school.”
“The cookery school gave me the skills, knowledge and confidence to be able to see it through and make a living out of doing something I’ve always loved”
“…what really stood out to me was its reputation for high-level training in a supportive environment… The technical knowledge, attention to detail, and efficiency I have learned have all shaped how I think about food, whether I’m cooking myself or talking about it in my work.”
We understand the significance of this decision, and are always happy to arrange a call or tour with our Head Teacher for anyone with interest in our Professional Course Programme.
