Mastering the art of making choux pastry is not as difficult as it may sound. Eclairs, cream puffs, beignets, chouquettes, croquembouche, or churros are just some of the dessert that are made using this dough as a base. Unlike other types of dough, choux pastry doesn’t have any levening agents. Instead, it relies on the power of steam to puff up. Now that’s interesting – flour, water, milk, fat, salt, a touch of sugar and eggs are the main ingredients of this dough, but they work like a charm!
Note: Applicants must be at least 16 years of age. Apron, tea towel and utensils will be provided by Fruitilicious Cakes During the day of the short course, you will benefit of 15 % discount towards the purchase of any of our products. The end time of the course depends on the number of participants.
Duration: 3 hours
October 15th - 18th
December 21st - 24th
Time: 11 AM - 2 PM and 4 PM - 7 PM
Private workshops available on weekends from 2PM - 8PM