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The Baking Fundamentals – Pate a Choux

This Baking Fundamentals Series are for those of you who love spending an early afternoon being elbow-deep in flour, butter and sugar, making both sweet and savory applications.  

Learn the basic techniques behind baking a variety of goods in these 4-weeks of workshops, designed by Chef Jennifer Reyes. These workshops will familiarize you with essential baking and pastry recipes, which form the basis of every competent baker’s repertoire. With this series you will understand the science behind what you bake and how to troubleshoot many common mistakes in the kitchen. By the end of the series, you will be able to decipher recipes and begin building your own repertoire of signature recipes. We will discuss:

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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