When baked with the addition of craquelin, pâte à choux gets into a perfect round shape and tastes a little crunchier!
Pâte à choux is used to prepare cream puffs, éclairs, religieuses, Paris-Brest and Saint-Honoré, to name a few.
We have designed several workshops to cover the wide range of these desserts.
French Classics Series
Advanced Pastries Series
Puff Pastry Series