From delicate éclairs and airy choux buns to profiteroles and Paris-Brest, Classic French Pastries rely on precise preparation, texture control, filling and finishing techniques. In this hands-on class at Celesteyum Academy in Whitefield, Bangalore, learners practise the key stages involved in preparing selected French pastry products with instructor guidance.
The class introduces important French pastry techniques including choux pastry preparation, piping, baking, cream and filling preparation, pastry assembly and final presentation. It is suitable for learners who want practical exposure to Classic French Pastries and a better understanding of the methods used to prepare and finish them consistently.
