• How to bake the perfect choux pastry
• Combination of fillings
• Sweet and savoury cremeux, ganache, compote, jellies
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!
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Westway Estate, 18-20 Brunel Road
Park Royal, London, W3 7XR
(TheTasteLab is a 10 min walk from East Acton tube station - Central Line)