Profiteroles and Choux Pastry Making Class in Central Paris

About this tour

Master two French pastry classics in a three-hour workshop near the Eiffel Tower. Work alongside a Parisian pastry chef to build choux dough from scratch, then shape it into crisp chouquettes and billowing profiteroles. You'll pipe, bake and assemble each element before finishing your creations with vanilla ice cream and dark chocolate sauce. Groups stay small—just six participants—so there's genuine attention to technique and plenty of time to ask questions. Walk away with hands-on knowledge of choux pastry and boxes of pastries to taste.

Highlights

• Make choux pastry from first principles with a professional Parisian chef
• Pipe and bake chouquettes topped with pearl sugar
• Fill profiteroles with homemade vanilla ice cream
• Learn chocolate tempering and sauce technique
• Take home your finished pastries to eat
• Intimate group of maximum six bakers

What to expect

You'll arrive at a proper kitchen workspace near the Eiffel Tower and begin by mixing butter, water, flour and eggs into the foundational choux dough. The chef talks you through the science—why the mixture behaves the way it does—then you'll pipe portions onto baking trays and watch them puff in the oven. While chouquettes bake, you'll turn to the profiteroles, piping larger mounds that will eventually cradle ice cream. Once everything cools, you'll fill, stack and coat your profiteroles in warm chocolate sauce. The class moves at a pace that lets you absorb each step rather than rush.

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