Year 10 Home Economics Students Perfect Choux and Shortcrust Pastry

This term, our Year 10 Home Economics students have been busy mastering pastry including choux and shortcrust. These versatile pastry foundations have given students the opportunity to develop key baking skills while creating delicious dishes.

In the shortcrust pastry lessons, students learned the art of making perfectly crumbly and buttery dough in which they made pasties. They explored techniques like cutting in butter and rolling out dough evenly.

Choux pastry, on the other hand, introduced students to a more delicate and technical challenge. They practiced piping dough to create éclairs, learning the importance of achieving the right consistency for a crisp, hollow shell that’s perfect for fillings. 

Through this hands-on learning, students are gaining confidence in their pastry skills, as well as a deeper understanding of the precision and patience required in baking. Both the shortcrust and choux pastry lessons are helping them build a solid foundation in kitchen techniques they can carry forward, whether they choose to bake for fun or pursue further culinary education.

Louise O'Halloran