Choux Pastry

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Choux Pastry

Early Admission pricing until 26 Jan 2026 Starts February 9, 2026
€273,00 €390,00

VAT Exemption - article 261 4. 4° a of the CGI

This module focuses on pâte à choux: the steam-leavened, versatile dough behind éclairs, profiteroles, Paris-Brest, chouquettes and show-stopping constructions like the croquembouche.
Total learning hours: 10-13 hours
Start date: February 09, 2026
Access: 3 Months
Language: English (Video in French with English dubbing and subtitle options)

What's Included

  • Step-by-step recorded lessons for every recipe
  • Live drop-in Q&A sessions with our pastry chefs
  • Personalised feedback on your work
  • Flexible learning and submission deadlines
  • Earn an Online Certificate
  • Downloadable recipe book

Save 20% on this module when you purchase as part of the Online Professional Certificate in French Pastry Arts

Learn more
Recipe videos are filmed in French with English dubbing and subtitle options available
Recipes

During this module, you will explore three exceptional recipes, each chosen to showcase a unique application of choux pastry.

Chouquettes

Light, airy choux puffs sprinkled with pearl sugar, baked to golden perfection and enjoyed as a simple yet iconic French snack.

Vanilla Éclair

An elegant pastry filled with smooth vanilla pastry cream and finished with a glossy glaze, highlighting precision in piping, filling, and finishing techniques.

Paris-Brest

A ring-shaped choux pastry inspired by the famous bicycle race, filled with rich praline mousseline cream and topped with almonds, celebrating both tradition and indulgence.
Equipment

Our pastry modules have been designed for home study, using the tools and space available in a standard kitchen. 

Most items can be substituted with what you already have at home, as long as they perform a similar function and allow you to complete each step safely and accurately.

Below is a sample list of equipment used across all the recipes in this module. You will receive a full, detailed equipment list upon enrollment in the course.

  • Plexiglass spatula
  • Silicone spatula
  • Small offset spatula
  • Whisk
  • Mixer bowl
  • Mixing bowls
  • Electric mixer with flat beater attachment
  • Dough scraper
  • Non-stick spray
  • 16 cm diameter ring or frame
  • Piping bag and 14 mm / 14-point piping tip
  • Scissors
  • Paper towel
  • Baking tray or baking sheet
  • Cling film
  • Small paring knife
  • Ruler
  • Parchment paper
  • Rolling pin
  • Measuring jug
  • Stick blender
Ingredients

Below are examples of the ingredients included in the recipes of this module, beyond what would typically be found in a standard kitchen.

You will get a full list of ingredients for each recipe at the start of each module when you log in to the learning system 

  • Caster sugar
  • Chopped almonds and hazelnuts
  • Cream powder
  • Hazelnut paste
  • Vanilla powder
  • Cornflakes
  • Puffed rice
  • Pine nuts
  • White chocolate
  • Mascarpone
  • Cream
  • Gelatin

By the end of the Module, you will be able to:
  1. Identify and prepare a choux dough with precision, mastering the balance of ingredients and techniques required for consistent results.
  2. Understand the structure and purpose of each component in choux-based pastries, including dough, fillings, and finishes.
  3. Use the appropriate pastry equipment with confidence and accuracy.
  4. Apply chef-level tips and finishing techniques to elevate the aesthetic and texture of your cakes.
  5. Evaluate your results using the Ecole Ducasse Excellence Checklist

Meet your instructor - Simon Vey

From the end of middle school, Simon Vey chose the path of apprenticeship, earning a CAP in Pastry, a Specialized Certificate, and a Technical Trade Certificate, which he completed alongside Meilleur Ouvrier de France Laurent Le Daniel in Rennes.

He then continued his journey as Chef de Partie at Jacques and Régis Marcon’s restaurant La Coulemelle, where he worked for three years. In 2025, he joined the École Nationale Supérieure de Pâtisserie as a Pastry Chef Instructor.

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