Many classic French patisseries, such as profiteroles, croquembouches, éclairs, French crullers, gougères, and many more 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). It’s remarkably easy and versatile for both sweet and savoury dishes — once you know how to make it!
In this hands-on course, pastry chef Justine Lam will lead you through preparing and mixing the pâte à choux dough, with an emphasis on how to recognize the ideal consistency. You will also cover a variety of piping and filling techniques as well as different types of filling which can be used.
When the choux are ready, you will have the chance to taste your creations and discuss them with Chef Justine. If there are any left, you can leave with the pastries.
Justine Lam is a self-taught pastry chef who discovered the art of French pastry while living in Paris, developing a repertoire of patisserie specialties including croissants, chocolate bread, brioche, and more. After her stint in Paris, Justine came to Toronto and graduated from George Brown. In addition to being an avid home baker, Justine also caters desserts for personal and corporate events in Toronto through her company, Quintessence Cakes & Pastries
Every Monday, The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops.