Image 1 of 1
Image 1 of 1
Image 1 of 1
Image 1 of 1
Choux Pastry | Cream Puffs
Few doughs are as quietly remarkable as pâte à choux. From a simple pot of butter, flour and eggs comes something extraordinary: a pastry that rises into crisp, hollow shells, ready to be filled or glazed. It belongs at breakfast, at the apéritif and on the most elegant dessert table, and once you understand it, a whole world of French pastry opens up.
In this hands-on class, you’ll learn the technique behind it all, guided step by step through the method that Parisian pâtissiers rely on every day.
On the menu
- Gougères, golden savory puffs rich with Gruyère
- Chouquettes, delicate bites crowned with pearl sugar
- Cream puffs, filled with a silky vanilla pastry cream
What you’ll master
- Cooking the panade and building a smooth, glossy pâte à choux
- Whisking a velvety pastry cream
- Piping, baking, filling and finishing with precision
You’ll leave with a beautiful box of your own pastries and the confidence to recreate them at home.
Choux Pastry | Cream Puffs
Few doughs are as quietly remarkable as pâte à choux. From a simple pot of butter, flour and eggs comes something extraordinary: a pastry that rises into crisp, hollow shells, ready to be filled or glazed. It belongs at breakfast, at the apéritif and on the most elegant dessert table, and once you understand it, a whole world of French pastry opens up.
In this hands-on class, you’ll learn the technique behind it all, guided step by step through the method that Parisian pâtissiers rely on every day.
On the menu
- Gougères, golden savory puffs rich with Gruyère
- Chouquettes, delicate bites crowned with pearl sugar
- Cream puffs, filled with a silky vanilla pastry cream
What you’ll master
- Cooking the panade and building a smooth, glossy pâte à choux
- Whisking a velvety pastry cream
- Piping, baking, filling and finishing with precision
You’ll leave with a beautiful box of your own pastries and the confidence to recreate them at home.