In this class students will learn how to make pate a choux, one of pastries most versatile doughs. We will cover eclairs, cream puffs, aka profiteroles, crullers, and gougieres! Class will cover the basics of making, cooking, and filling pate a choux shells. We will also cover pastry cream, crème Chantilly and chocolate glaze. Students will go home with an assortment of treats to show off to their friends and family.
All equipment is provided.
Students are welcome to bring an apron to protect their clothes. Close-toed shoes are required. Long hair should be tied back.
Instructor: Sarah Steele