French Baking: Versatile Choux Pastry (Pâte à Choux)

In this workshop, Chef Vincent teaches the essential techniques for this versatile Choux Pastry dough with endless possibilities.

The Fundamentals That You Will Learn:

• How to make sweet pastry choux
• How to make crème pâtissière (pastry cream)
• How to make the best caramel
• How to make a chocolate glaze
• How to make a caramel nest

Spend an afternoon diving into one of the fundamentals of French pastry, the Choux Pastry (Pâte à Choux). With one basic recipe, you can make dozens of different desserts including eclairs, cream puffs (profiteroles), churros, beignets, croquembouche, French cruller donuts, savory gougères, the list goes on.

Choux has a reputation for being difficult, but once you know the secrets it’s surprisingly simple. With a few essential ingredients, you'll start by making the dough. Then learn how to perfectly pipe the different shapes including logs for eclairs and dollops for cream puffs. Learn the precise method for baking them, so they rise into crisp hollow puffs. Next, discover how to make crème pâtissière (pastry cream) to fill them. Decorate them with chocolate glaze and learn how to make caramel to top them off.

This interactive workshop is made for all levels with easy to follow instructions.

Menu:

• Classic Chocolate Eclair
• Authentic Chocolate Profiterole
• Caramelized Vanilla Cream Puff (Croquembouche)
• Tea and Coffee

What to Expect:

• Hands-on interactive workshop led by Chef Vincent Guiheneuf
• Class cookbook
• Take home box of desserts made in class
• All ingredients and supplies are included
• Convenient free parking
• Small class size
• Guests are welcome to bring wine/champagne to enjoy during the class

This event requires a minimum of 3 participants to operate. If it’s canceled you’ll receive a notice with optional dates or a full refund.