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In this class you will make
vegan pâte à choux / hazelnut mousseline

Traditional French pastries are always full of dairy, eggs, refined sugar, and/or wheat flour, although tasty, more and more people are steering away from these ingredients due to health concerns and ethical reasoning. It is time for us to reconsider our sweet traditions!

You will learn how to make Paris Brest, a classic pâte à choux based dessert with a light hazelnut mousseline and liquid hazelnut centre, using only plant-based ingredients.

In this class we will cover:
- Vegan, gluten-free pâte à choux with crispy craquelin
- Creamy mousseline folded with roasted hazelnut praliné
- Liquid hazelnut insert (coulant à la noisette)
- Piping techniques and tips on modernising traditional style French pâtisserie

*Each student will get to take home a Paris Brest suitable for 4-6 people, as well as tasting some individual choux puffs in class

About Jessica:
A qualified dietitian in her former life, Jessica has worked professionally as a pastry chef for 10 years. She began her career in Melbourne, and later worked her way around Europe in esteemed pâtisseries and restaurants before settling in Hong Kong 3 years ago.

It is in Hong Kong that she started to become fundamentally interested in exploring plant-based desserts, through working as Head Development Pastry Chef at vegan/vegetarian restaurant Nectar Integrative Dining (formerly Grassroots Pantry). Jessica’s goal is to merge her nutrition training with pastry techniques to produce creative, healthy and delectable desserts.

3 hours
HK $850.00 / person

Upcoming Dates: