Instructor: Pastry Chef Catrine Roen
Class Type: Hands-on

Master the art of classic French pastry in this hands-on workshop focused on "Petite Profiteroles." You will learn the versatile Pâte à Choux technique, from creating the perfectly airy dough and precision piping the elegant mini shells, to baking them to a golden crisp. Elevate your creations by making artisanal fillings like fresh fruit whipped cream and classic pastry cream all finished with a rich, glossy chocolate ganache. Whether you are a beginner or a seasoned baker, leave with the confidence to recreate these professional-grade treats at home.