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Choux Pastry: Choux au Craquelin, Eclair, Paris Brest

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

Duration: 3 hours/session

For: 1 session

Fees: $148.00

Chef: Phyllis Lim

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.

Choux Pastry Dough

Hazelnut Chantilly Cream

Pastry Cream


The recipes that you will be making are:

Profiteroles (craquelin crust)

Paris Brest

Creme Patissier flavoured with Hazelnut

Eclairs with Diplomat cream

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