Ready to mix, pipe, bake, and fill one of the most versatile pastries in French baking? Join pastry chef Shanna Avila of Crumbs & Crumbles for this 2.5-hour interactive demonstration class focused on mastering pâte à choux—the dough behind éclairs, cream puffs, and the iconic Paris-Brest.
You’ll learn how to:
Cook, mix, and pipe pâte à choux for crisp shells and perfect rise
Pipe, fill, and finish classic éclairs
Create a beautiful Paris-Brest with nut-inspired cream
Make light, airy cream puffs with consistent results
By the end of class, you’ll understand every step of working with choux dough—from panade to piping to filling—and leave with a box of beautifully crafted pastries and the confidence to recreate them at home.
📘 Includes a take-home booklet
🛍️ Enjoy 10% off in the Nibblins store after class
Please see our FAQs for additional details and cancellation policy.
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