Training course
Eclairs
by Joakim Prat
Level:
Intermediate
Price per person £800 excl. VAT
Techniques
& skills

• How to bake the perfect choux pastry

• Combination of fillings

• Sweet and savoury cremeux, ganache, compote, jellies

• Glazing

• Spraying

Meet
The chef
JOAKIM PRAT
Chef/Owner Maitre Choux
 

Joakim’s story is impressive. He was born and raised near Biarritz, in the Basque country in the south-west of France. He fell in love with the world of pastry at the age of 15 and by the age of 29 was Head Pastry Chef at the 2-star Greenhouse restaurant in London and had already worked in restaurants totalling a massive 9 Michelin stars. These included the 1 Michelin-starred Sauc and Hofmann restaurants in Barcelona, and as head pastry chef at the 3-starred Can Fabes also in Spain.

He then moved to London as executive pastry chef for Joel Robuchon at L’Atelier before moving to the Greenhouse. He also boasts the gold medal for UK Best Dessert of the Year 2014 and was awarded the title of UK Rising Talent at the UK Pastry Open World Cup 2013. 

But all that was the before … Before he opened the first of the Maître Choux pastry shops in South Kensington … Before éclairs became the dessert to grace the finest tables … Quite an impressive resume for such a young guy!

Terms & Conditions:

The maximum number of participants per establishment is 2.

All places are on a first come, first served basis.

If you are booking an event more than 6 weeks in advance, a non-refundable 30% deposit is payable on registration
within 72 hours of booking, to secure your place. The balance must be paid within 6 weeks of the course date.
If you are booking an event less than 6 weeks from the event date then the full fee is payable on registration within
72 hours of booking. Your participation at the event will only be confirmed once we have received full payment.

Cancellation:

If you cancel in writing at least 6 weeks before the event we will refund 70% of the price
(the deposit is non-refundable).

No refunds will be given for cancellations within the 6 weeks preceding the event.

Read full Terms & Conditions

Other Information:

  • We would ask that you bring your chef’s jacket
  • TheTasteLab will provide all materials and equipment
  • Each participant will be provided with an apron
  • The price includes lunch
  • If you need to book a hotel, you can contact The Holiday Inn London – West

Our Address:

TheTasteLab
Westway Estate, 18-20 Brunel Road
Park Royal, London, W3 7XR
(TheTasteLab is a 10 min walk from East Acton tube station - Central Line)

You may also like:
Molecular Gastronomy
by Guillermo Corral
Sosa
10th March 2020
OR
11th March 2020
Beginner
More Details
Textures & Consistency
by Jean-Thomas Schneider MOF
Louis Francois
21st April 2020
OR
22nd April 2020
Beginner
More Details
Ice Cream Essentials
by Luke Frost
Valrhona
18th May 2020
19th May 2020
20th May 2020
Beginner
More Details