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COOKING CLASS (ZOOM): Working with Choux Pastry by Justine Lam

April 22, 2021 @ 6:00 pm - 7:30 pm

- $45

Register by TUE Apr 20

Many classic French pastries such as profiteroles, croquembouches, éclairs, sweet crullers and savoury gougères, all rely on the delicate French pastry dough known as pâte à choux, or choux pastry (named after the French word for cabbage, which some small round choux puffs resemble). They’re versatile for both sweet and savoury dishes, and easy to make — once you know how!

In this hands-on virtual course, pastry chef Justine Lam will lead you through preparing choux au craquelin; a dessert made of small rounds of choux pastry topped with a thin cookie disc called craquelin which adds a sweet, crisp, crackly crust on top, and makes the cream puff delightfully crunchy. These are then filled with a luscious vanilla crème patissiere, a rich, stabilized custard often used in eclairs and other French desserts.

Along the way you will learn all the fundamentals working with choux pastry, from mixing the pâte à choux dough, with an emphasis on how to recognize the ideal consistency, to a variety of piping and filling techniques, as well as the the preparation of a craquelin topping and crème patissiere filling.

THU Apr 22  |  6–7:30pm
$45 + HST per person/device

up to 48hr prior to the class 

A full list of ingredients and equipment will be sent to you upon registration.

Justine Lam is a passionate and certified Pastry Chef, she has trained at the George Brown Culinary Art Program and has been creating exquisite desserts and pastries over the last few years.

Want to know more about our online classes? Check out our FAQs

Any questions regarding class content or recipes should be sent directly to Justine at jaimielck@gmail.com

Any questions regarding your ticket purchase, please contact events@thedepanneur.ca



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April 22, 2021
6:00 pm - 7:30 pm
Event Category:


1033 College Street

Toronto, Ontario m6k 2b5 Canada


The Depanneur