In this hands-on class with Pastry Chef Thanh Tang, you will learn the best techniques to create a perfect crispy pâte à choux shells, understand the science behind baking them to puffed perfection and discuss variations to the master recipe. In addition, you will craft a smooth and creamy Vanilla Pastry Cream and learn the secret to perfect chocolate ganache that can be used for everything from ice cream to brownie glaze too! We will make:

Pate a choux

Pâte à choux (pronounced pat-ah-choo) is the paste-like dough used for making the crispy shells of cream puffs, eclairs, gougères.  Students will learn to make a versatile choux and turn it into:

Gougeré – French Cheese Puffs

Savory Puffs filled with Smoked Salmon Mousse

Classic Eclairs with Vanilla Pastry Cream and Chocolate Ganache Glaze

Recipes by Chef Jennifer Tarantino Reyes