WSQ Make Choux Pastry

Course Synopsis:

The aim of this module is to enable learners to design, prepare and produce a range of Choux Pastries. They will also learn to evaluate and improve the quality of Choux Pastries.

Course Objectives:
  • On completion of the course, learners will be able to:
  • Understand the elements required to produce basic choux pastry products
  • List and describe the functionality of ingredients used in making choux pastry products
  • Calculate choux paste recipe using Baker’s Percentage
  • Describe the ingredient pre-conditioning requirements that apply to choux paste making methods
  • Describe the basic mixing method and processing parameters for making choux pastry
  • Apply the choux paste making method to produce a variety of choux pastry products
  • Pipe choux paste into a variety of shapes onto prepared baking trays at sizes and shapes required by product specifications
  • Bake choux paste items in suitable hot oven with appropriate oven conditions (steam) to ensure a dry crisp product
  • Remove and cool choux pastry cases prior to filling
  • Prepare suitable fillings and toppings required to finish choux paste products to an acceptable standard
  • Present finished items as per buffet or shop window display
  • Evaluate baked and finished items following quality parameters
  • Store baked items under suitable conditions
  • Produce choux paste items and fillings following standard hygiene and food safety requirements for food production
Products (Practical Component):
  1. Eclairs
  2. Cream Puffs
  3. Choux Petite Fours
  4. Paris Brest
  5. St Honore
  6. Religieuse
  7. Sable Cream Puff
  8. Coffee Pastry Crème
  9. Mirror Glazes & Custard Fillings.
Course Structure
Duration 27 Hours (3.5 days) 
Timing:9am – 6pm / 9am – 12pm
Mode of Training: Classroom + Practical (Hands-on)
Schedule: <Create a link to a PDF Schedule for the WSQ modules>
Mode of AssessmentBreakdown Course Components
Practical Assessment Written Assessment Practical Training: 23 Hours Assessment: 4 Hours 
Course Fee (For Courses Starting after 1st Jan 2022)
Singapore CitizensPRForeigner
> 40 Years old21 – 39 Years old
> 40 Years old21 – 39 Years old
WSQ Funding Eligibility

Fulfil at least 75% attendance for the training
Marked ‘Competent’ for the assessment to be eligible for funding.

WSQ Claims & Funding Requirements

* Skills Future Credit (SFC) Claim Eligible for all WSQ courses
* UTAP (For NTUC Members) Funding Available

For more information on the funding requirements, please refer to


Statement of Attainment awarded by SSG for WSQ competency unit “WSQ Make Choux Pastries”

To Apply

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