Light, crisp, and impossibly elegant, choux pastry is one of the most versatile doughs in French pastry. In this hands-on workshop with Baker Vindi Rathnayake you’ll learn all the techniques behind perfectly baked choux and discover how one simple dough can be transformed into a collection of beautiful desserts and savory snacks.

• Classic Chocolate Dipped Éclairs filled with smooth pastry cream and finished with a rich dark chocolate glaze.
• Profiteroles filled with pastry cream, and drizzled with chocolate.
• Craquelin Cream Puffs: Choux buns topped with a  craquelin and filled with bright, silky lemon cream.
• Paris Brest: the iconic French pastry made from a ring of choux pastry, filled with a rich hazelnut praline cream mousseline.