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Pate a Choux – Sweet and Savory

Learn the basic techniques behind baking this delicious and versatile pastries with Chef Jennifer Reyes.

In this hands-on class with Chef Jennifer Reyes, you will learn the best techniques to create a perfect crispy shells, understand the science behind baking them to puffed perfection and discuss variations to the master recipe. In addition, Chef Jen will share her favorite Tarragon Chicken Salad recipe, 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, and profiteroles. Students will learn to make a versatile choux and turn it into:

Cheese Puffs with Tarragon Chicken Salad
Classic Eclairs with Vanilla Pastry Cream and Chocolate Ganache Glaze

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