Choux Pastry Masterclass with eggs (Hands-On | Offline Class) on 23rd August 2026

Step into the world of classic French pastry and master one of the most versatile doughs in baking—choux pastry.

This is a fully hands-on, technique-driven class designed for home bakers, aspiring pastry chefs, and dessert entrepreneurs who want to build strong fundamentals and create bakery-level products with confidence.

In this session, you won’t just follow recipes—you’ll understand the science behind perfect choux: achieving the right dough consistency, mastering piping techniques, controlling oven temperatures, and creating stable, flavour-balanced fillings with professional finishing.

What You Will Learn

• The science of choux pastry—how steam, eggs, and structure work together
• Achieving the perfect crisp shell and hollow interior every time
• Correct mixing, cooking, and piping techniques
• Baking and drying methods to avoid flat or soggy choux
• Creating smooth, stable creams and fillings
• Professional assembly, glazing, and finishing techniques
• Storage and shelf life

Menu Covered

• Caramel Almond Éclairs – rich caramel notes with a nutty crunch
• Pistachio Raspberry Éclair – a balanced combination of nutty and tangy flavours
• Paris-Brest – a classic French ring pastry with praline cream
• Boston Profiteroles – light choux filled and finished with a chocolate glaze twist

Why This Class Stands Out

• 100% hands-on learning—every student makes everything from scratch
• Small batch, step-by-step guidance for clarity and confidence
• Focus on technique + understanding, not just recipes
• Ideal for those looking to upgrade skills or start a dessert business

Who Is This For?

• Home bakers wanting to level up
• Beginners ready to learn professional techniques
• Bakers and entrepreneurs looking to add premium products to their menu

By the end of this class, you’ll walk away with the confidence to create consistent, bakery-quality choux pastries—beautiful in appearance and perfect in texture.