Pâte à Choux and Pastry Cream – two recipes, unlimited ideas

About :

What do the classic pastry shop treats like cream puffs, eclairs, Paris-Brest, religieuse, chouquettes, gougères, dune blanches, fried beignets, and Spanish churros all have in common? They are all made with the two same basic recipes – pâte à choux and pastry cream.

In this class, we will explore both savory and sweet applications of pâte à choux.

Highlights/Objectives :

• Learn the basics of making pâte à choux and pastry cream, by hand, with just a saucepan and wooden spoon, as well as with a stand mixer.

• Learn how to pipe perfect choux using a piping bag and tip.

• Learn to prepare various fillings, both sweet and savory, and how to garnish your creations.

• Explore various plating and serving techniques for savory appetizers and sweet desserts.

• A coffee, tea, or cold beverage of your choice will be provided while you enjoy your choux pastries at the end of class.

• You will leave with a box of delicious treats and some great memories!