On January 30, Pâtisserie Mon Amour hosted an online workshop dedicated to one of the great classics of French pastry: chouquettes filled with vanilla Chantilly cream, led by Guillaume Nimeskern.

Throughout the session, Chef Guillaume shared his passion for French pastry with remarkable energy, clarity, and generosity. Step by step, he guided participants through the essential techniques of choux pastry, to achieving the right texture, before piping and baking light, airy chouquettes.

The workshop also focused on preparing a smooth and fragrant vanilla Chantilly cream to achieve a delicate, well-balanced result.

Beyond the recipes themselves, this workshop was a true moment of transmission. Numerous questions were asked throughout the session, leading to rich discussions about technique, variations, and common challenges encountered at home. Chef Guillaume took the time to answer each question with precision and enthusiasm.