Pate a Choux The Art of Pastry Series
Did you know that the dough used to create magnificent eclairs, profiteroles and creme puffs was called pate a choux? This wonderful pastry dough is very versatile and is used in both sweet and savory applications. Join us as we learn the fine art of Pate a Choux and all it has to offer. Learn how to make eclairs, creme puffs, profiteroles, cream filled "wedding" swans and savory puffs called gourgeres. Bring an apron, closed toed shoes, a cookie sheet with sides and containers to carry your creations home.
Date:
Sat, 2012-03-03 10:00 - 13:00
category:
Baking Patisserie
instructor:
Arleen Lloyd

