Learn How To Make Choux Pastry
Like A Pro Pastry Chef!

Cardamom, coffee and Dulcey chocolate choux bun topped with piped whipped ganache and a dark chocolate coffee bean – created by pastry chef Faye Palmqvist

Download Your Free Choux Bun Recipe & Master the Art of Perfect Pâte à Choux

Struggling with flat, soggy, or cracked choux buns?
You’re not alone — choux pastry is notoriously difficult to master, and most recipes skip over the exact steps that make all the difference.

This free PDF recipe booklet will show you exactly how to:

✔️ Achieve perfectly puffed choux pastry that’s crisp on the outside and hollow inside
✔️ Avoid collapsed or cracked buns with precise cooking temperatures and pro timing tips
✔️ Create a bakery-quality finish with craquelin, coffee-infused pastry cream, and a Dulcey chocolate & cardamom whipped ganache

Designed by pastry chef Faye Palmqvist, this isn’t just another choux recipe — it’s a full, step-by-step guide based on years of professional experience.

What’s Included:

  • Detailed choux and craquelin recipes

  • Exact temperatures and timings for foolproof results

  • Coffee pastry cream & infused whipped ganache recipes

  • Equipment guide, shelf life, and storage tips

  • Pastry chef techniques and troubleshooting insights

Whether you're a passionate home baker or looking to elevate your skills, this free choux bun recipe will give you the clarity and confidence to finally get it right — every time.

Download now and discover the secrets to mastering French choux pastry.

Sign Up Below To Receive Your FREE Recipe Today!

To receive my newsletters with exclusive recipes, pro pastry chef baking tips and more! Unsubscribe at any time.

Faye Palmqvist

About Faye Palmqvist

I’m a Le Cordon Bleu–trained pastry chef with over 15 years of experience — from five-star hotel kitchens to consultancy to running my own pâtisserie.

Today, I teach modern French pastry online through recipes, courses, and tools that help home bakers master technique with confidence.

If you care about flavour, precision, and beautiful results — you’re in the right place.

Quality Ingredients

Like all cooking, baking starts with the quality of your ingredients. To me, good quality means ingredients that deliver on flavour, are natural and have been produced in an environmentally responsible way.

Technique

Making cakes is a technical process. The right methods matter. Knowing the right methods not only makes you more efficient and your cakes more consistent, but they also make a huge difference to how your cakes look, taste, their texture and shelf life.

Flavour

The most important feature of any food and the same applies to cakes. They must have a balance of real flavours and taste good! If you apply the right methods to good quality ingredients, flavour will follow.

Friends & Family

Food is at its best when it is shared with others, and like many other things, so much about food is in the giving. I love how food and baking bring people together!

Have Fun And Enjoy The Ride!

Food should be fun! Life is too short to be too serious, so let’s get better at cake with a laugh and a smile!