Choux pastry (like those sold in Beard Papa) is not a dessert for the weak. You need some well developed biceps to keep churning the thick dough at high speed. I might end up with my right arm twice the size as my left after 4 months.
So much force to make something so delicate.
Chef C. warned us not to make lochness monsters (don’t pipe too big ah) but I took his advice a bit too seriously and some of mine ended looking like pigeons. Still they are a beauty to look at for the uninitiated. A group of prospective students visited the class and thought we were in the superior level. Chef C. nearly fainted (these people? you must be joking).
Looking forward to weekend:)