Chouki!

Nicolas Dutertre's innovative take on traditional choux: using a panini machine for the pâte à choux and ingredients, such as curry and maple for the cream.
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This course is for advanced chefs

Watch Time: 15 mins

Nicolas Dutertre

Nico, as we like to call him, comes from one of the most renowned schools for craftsmanship in France, Les Compagnons du Devoir, where he learned the qualities embodied by the best pastry chefs: precision skills, hard work, respect and knowledge sharing. He honed his craft with Meilleurs Ouvriers de France at the école Nationale Supérieure de la Pâtisserie Française. After five years at the famous Parisian palace, Le Plaza Athénée, Nicolas decided to move abroad and settle in Montreal. He became known in his adopted city as the master macaron maker, often being asked to judge macaron competitions and helping his peers in perfecting the art of macarons, even developing delicious vegan recipes. He is now working at the Chocolate Academy™ Montreal as a Technical Adviser. He divides his time between creative pursuits and sharing his expertise with professionals and students. For the Chocolate Academy™ Online, Nico shares traditional recipes as well as his own takes on classic French pastries.