Chous pastry week in sweet indulgence always proves one of the biggest challenges for the students to master the process of making the tricky pastry adn then making sure their chosen products achieves the perfect puff. There was a lot of profiteroles and produced , with different fillings and garnishes, and this weeks star bakers were decided upon because of their approach to the task and because they deiced to work independently. Priya made a mini Croque-en-bouche which she garnished with white chocaolate butterflies that she had made at home and Joanne made mouthwatering eclairs which could have been sold a French patisserie