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Croquembouche & Caramel

Be part of creating one of French Patisseries most wonderful structures

Croquembouche & Caramel

Technique Workshop

The unveiling in class of these towers of loveliness comes a close second only to the astonishing experience of eating this treat.

Light choux pastry profiteroles, filled with white chocolate and orange scented confectioners custard is held together by crisp golden caramel and topped with a cascade of Swiss couverture chocolate.

Prepare, cook and construct this spectacle to improve your confectionary know-how. Once you know the science behind making caramel and heating sugar your journey into the world of sweet treats will be made easier. Praline, spun sugar, Italian meringue, macarons and toffees to name but a few will be within your grasp.

Included in this class

  • French Croquembouche
  • Choux Pastry Profiteroles
  • White Chocolate and Orange Scented Confectioners Custard
  • Making Toffee
  • Fresh Raspberry Vanilla Marshmallow
  • Selection of Fine Teas and Fresh Coffee with your sweet treats

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Meet the team

Tracey Cotterell

Tracey Cotterell
FOUNDER, MANAGING DIRECTOR AND TEACHER
Tracey Cotterell

TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT

Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell

FOUNDER, MANAGING DIRECTOR AND TEACHER


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