Choux pastry with Peter Doyle

24 May, 2019 by Madeline Woolway

Merivale Apprenticeship School leader Peter Doyle talks tips for getting your apprentices up to scratch when it comes to the versatile pastry.

Subscribe to Hospitality magazine to go behind the scenes of our masterclasses. In our June issue, you’ll find a step-by-step guide to choux pastry used by Doyle in class.

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