Choux pastry is the base for such iconic French pastries as eclairs, religieuses, cream puffs and croquembouche, and can also be used for savory preparations.

In this class, we share our techniques for making perfectly puffed-up choux pastries every time. You will learn to make two different fillings, mascarpone cream and crème pâtissière (pastry cream).

You will practice piping, filling and baking the choux pastry under the chef’s expert guidance. Students are provided with an emailed PDF recipe booklet of the recipes prepared in class, along with a box of their creations.

Class is held in our cooking studio at 12 rue St-Joseph, Vieux Nice.

If you don’t see your preferred date, or would like to book within 48 hours of a class, please contact us to book. Private classes are available on request.