From Cheese Puffs to Profiteroles: Choux Pastry Basics

w/ Kathryn Joel

Elyse Chatterton

December 11, 2021 1:00 PM

Elyse Chatterton

Course Resources
Recommended free content
From Cheese Puffs to Profiteroles: Choux Pastry Basics for
Knife Skills
Class Duration

120 mins


$ 40.00 CAD

plus tax

If you're looking for an easy way to elevate your party menus this holiday season, join our class on Choux Pastry Basics and learn how to make this classic French pastry then use it in our favourite savoury and sweet party bites. Kathryn Joel will teach you how to make a batch of deliciously cheesy Gougères (aka Cheese Puffs) then Elyse Chatterton will take over to teach you how to make Profiteroles, filled with a chantilly cream and topped with chocolate. You'll end your class with savoury and sweet choux puffs that you can eat or keep - we'll be talking you through how to freeze and reheat your choux pastry puffs too.

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Zoom ID & Passcode:

821 4260 5553


Ingredients, Gougères: unsalted butter, all-purpose flour, eggs, Swiss Gruyère cheese, cayenne pepper, fresh thyme

Ingredients, Profiteroles: unsalted butter, all-purpose flour, milk, eggs

Ingredients, Chantilly Cream: whipping cream, pure vanilla extract, optional: St. Germaine, Brandy, Grand Marnier, Amaretto etc.

Ingredients, Chocolate Sauce: dark chocolate callets (we use callebeaut), whipping cream, golden syrup (or agave syrup or sugar), unsalted butter

Specialty Equipment: digital weighing scale, kitchen aid with paddle attachment (optional), piping bags (optional) with 1/2 inch plain round tip (for choux pastry) and a star tip

Virtual Cooking Illustration by Paulina Van Vliet

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