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Choux Pastry And Canele De Bordeaux

Quintessentially French, learn the ins and outs of canele & choux pastry.

Duration: 4 hours/session

For: 1 session

Fees: $148.00

Chef: Cynthia Pau

Alert! Not enough quantity is available!

This class is focused on creating traditional French desserts that have been around for centuries and are still widely enjoyed today.


We will learn how to make Choux Pastry which is the dough used for the Profiteroles (or commonly called a cream puff) coated with Craquelin, a crunchy crust, similar to that of a Bo Lo Bau, Eclairs and Paris Brest, an iconic dessert created in the honour of a bicycle race from Paris to Brest, in France.


Finally, we will learn to create the Canelé, a pastry that has a deep colored crust on the outside and a soft custardy consistency inside, perfect for a teatime party!


Choux Pastry Dough

Creme Patissier




The recipes that you will be making are:


Profiteroles (craquelin crust)

Paris Brest

Creme Patissier flavoured with Hazelnut

Eclairs with Diplomat cream

Canelé de Bordeaux

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