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(9am – 6pm) 2 Day Art and Science Series: Choux Pastries – CP0406

6, 7 April 2020
9:00 am - 6:00 pm
Join Chef Judy and her team as they share with you the art and science of making these classic choux pastries. Learn to make the “perfect” batter, pipe and assemble different types of choux pastries with an assorted variety of fillings (e.g., Bavarian cream and crème anglaise). Understand the functions of each key ingredient in choux pastries—eggs, flours, fats & batter temperature. Suitable for individuals interested in entering the food and beverage industry, existing industry players, and individuals who want to engage in formative training to acquire skills and knowledge in this field of pastry making.

Method of Instruction



20 available
[Non-SkillsFuture Option] 2 Day Art and Science Series: Choux Pastries - CP0406

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*Creative Culinaire will issue a certificate upon completion of course

What to expect:

  • Learn to make 10 types/variation of Choux Pastry
    • Choquette & Croquembouche
    • Profiterole
    • Eclairs
    • Paris-Breast
    • Churros
  • Different techniques to make batter
  • Piping techniques
  • Understand role and properties of key ingredients
  • Prepare filling, custard and cream (e.g., Bavarian cream and crème anglaise)
  • Blending of flavours and aesthetic design and decoration

Fees include:

  • Ingredients for the class
  • Recipes for items learnt