ONLINE – MASTERING CHOUX PASTRY
Mastering choux pastry is not difficult and from one batch of choux you will make gougere to enjoy with a glass of wine after the class and then profiteroles filled with cream and topped with a hot chocolate sauce. If you want a really wicked treat, the same batter can be used to make beignet – frying teaspoonfuls of choux in hot oil and then coating with icing sugar once drained.
- At Cookery School London
near Oxford Circus