Maybe you are tired of baking the same old thing and want to learn something new or you just started baking for fun.

This Choux Pastry workshop is just for you!

Choux Pastry are more complicated than your average cookies or muffins.

Originating from France, Choux Pastry translates to cabbage pastry because of the unique shape of the pastry when its piped out.

Choux Pastry are often used to make Churros, Eclairs and many more!

However, Choux Pastries are complicated because to obtain a light texture and proper piping techniques you need some experience.

That’s why we are here to help you master a slightly difficult pastry but its well worth the results.

In the workshop we will cover the basic fundamentals of how to make 3 different fillings! (Tangy Mango, Rich Cookies and Cream, Decadent Chocolate)

As well as how to stop your Choux Pastry from looking inconsistent, collapsing or turning hard and dense.

What makes our workshop SPECIAL is we show you how to make everything from scratch.

From how to get the perfect consistency for your dough to how to perfectly pipe the perfect shape every single time!

We go in depth into how to avoid mistakes, tips and tricks to pipe the perfect shapes as well as how to get a consistent and perfect Choux Pastry that is sure to impress every time.

3 Reasons Why People Struggle To Make The Perfect Choux Pastry

If you ever tried making Choux Pastry, you will know these 3 challenges:

1. Its tough to get the dough consistency right.

In order to get the perfect light and airy texture you must have the correct ratio of ingredients and proper mixing techniques.

Do it wrongly and you can get Choux Pastry that is extremely dense and hard or it might collapse on itself.

2. It’s tricky to get the piping technique right

If not piped properly the shape of your Choux Pastry can look unappetising.

Moreover if not piped properly you might end up with uneven pastries that will not cook evenly.

Leaving you with funny looking and burnt or underdone pastries.

3. It’s challenging to bake the pastries.

Choux Pastries are extremely delicate because of their airy and light texture.

Hence, one of the biggest challenges when making Choux Pastries is getting the perfect temperature in the oven.

If you take out the pastries too early they might collapse.

Too late and they might burn.

Can’t I Just Watch Youtube?

Yes you definitely can watch Youtube to bake.

But do you call someone who watches Youtube to play basketball a pro?

Sure he can learn the basics but he still needs to polish his skills and learn from his coaches.

It’s easy to find recipe of how to make Choux Pastries.

But to have the light and airy consistency, perfectly shaped pastries and impeccable piping techniuqes…

That takes a lot of practice and experience.

That’s why we have someone physically present to coach you, and cut short your learning curve…

Helping you avoid mistakes while teaching you the ins and outs on making the perfect Choux Pastries.

And most importantly, learn it in a short amount of time.