Master Choux Pastry with Pringle Proms

Bake Like a Pro – A Hands-On Choux Pastry Workshop

Pringle Bay's beloved Pringle Proms series returns with a delicious new challenge: choux pastry. On 14 March, from 10am to 1pm, join Brian Berkman for a morning of flour and finesse as you learn the art of one of classical baking's most impressive – and surprisingly achievable – techniques.

Whether you've always been curious about éclairs, profiteroles, or savoury gougères, this hands-on workshop will walk you through everything you need to know about making, using, and baking choux pastry from scratch.

What you'll learn:

How to make the perfect choux dough – and why the method matters

Piping and shaping techniques for consistent, professional results

Baking tips to achieve that essential hollow, crisp shell every time

Creative fillings, toppings, and ways to use choux for sweet and savoury occasions

This is a genuinely hands-on experience – you won't just be watching. You'll make it, bake it, and eat it, all in the relaxed, convivial atmosphere that Pringle Proms is known for.

The morning includes a hands-on baking demonstration, easy lunch and emailed recipes along with a wonderfully social few hours in the beautiful surrounds of Pringle Bay.

Pringle Proms is a celebrated series of intimate at-home gatherings featuring Compelling Conversations, Arresting Performances, and Culinary Confidence workshops – always with a meal around the long table or in the garden. With 26 five-star reviews from past attendees, you're in excellent hands.

Spaces are limited. Book now to secure your place.