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Patê à Choux

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, 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:

Patê à 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 – The Classic French Cheese Puffs

Savory Puffs filled with Smoked Salmon Mousse

Classic Eclairs with Vanilla Pastry Cream and Chocolate Ganache Glaze

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