Pâte à Choux

Master the art of pâte à choux to make mouthwatering pastries!

Choux pastry is used to make profiteroles, éclairs and choux puffs and is the basis of the dramatic desserts like, Gâteau St Honoré. The main ingredients are butter, flour, eggs and water. In this class, you will learn how to make religieuse and éclairs.

Workshop:

Observe, take notes, and ask questions as our Le Cordon Bleu world-renowned chefs prepare their special recipe with their master techniques in our state-of-the art professional kitchens. Here, you can try your hand at creating the recipes with plenty of one-on-one guidance from the chef.

Pro Tip: Bring containers to take your creations home!

Please note: Registration closes one week before the session date.

Questions? We're happy to help! Email us at ottawa@cordonbleu.edu