I make it a point to use Choux pastry to make the added features as far as possible, instead of fondant or chocolate. Choux pastries are not as technically challenging as macarons or chiffon cakes so if you want to make a cute and yummy but easy bake, this class is for you!
I chose yuzu flavour as the filling to let its citrusy goodness compliment the smooth and rich pastry cream.
Please click on this link for more details and to register for this class.
With love,
Phay Shing
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