Choux pastries & Chantilly cream, confit raspberries

Step into the delicate world of choux pastry through a refined and vibrant creation. This workshop celebrates the subtle balance between lightness and freshness: golden choux buns filled with airy whipped cream and lifted by the bright intensity of raspberry confit.

You will explore the structure and behaviour of choux pastry, from mixing to baking and development in the oven. Particular attention will be given to piping consistency, oven control and texture management to achieve evenly risen, hollow choux with a crisp finish. You will then prepare a deeply flavoured raspberry confit and whip a stable, silky cream. The session concludes with careful assembly and presentation, turning each choux into an elegant pastry.

A comprehensive workshop designed to build confidence and refine your pastry technique.