Learn how to make consistent Choux pastry that can be used for a number of applications, including profiteroles, eclairs, choux buns and Paris Brest.

This online class is packed full of the tops & tricks, spread over an extensive recorded/edited course for you to enjoy and keep for when necessary.

This class also touches on the numerous fillings, coloured craquelin methods, pralines and the use of various pieces of equipment to help enhance your kitchen production capabilities.