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French Choux Pastry Class : Eclairs, Chouquettes, Paris-Brest

French Choux Pastry Class : Eclairs, Chouquettes, Paris-Brest
Food, Wine & Nightlife > Cooking Classes > Cooking Class
$128.24
Duration: 3 hours
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Description

Learn to make the versatile French pastry dough, the pâte à choux which is used to make éclairs, cheesy gougères, the gauteau Saint-Honoré and the Paris-Brest.

This year, our choux pastry class, focuses on the French wedding "cake", the Croque en bouche, which means "crack in your mouth", describing the crunchiness of the caramel topping on these custard cream-filled pastries. You will learn how to make the pâte à choux, a nougatine base for your pièce-montée, a custard cream for the filling and caramel for dipping.

Leave with your very own creation and of course sample some in class.

In our Mad About Choux Pastry class you will learn to make from scratch, the pâte à choux. With this base, the skies the limit with what you can do with it - you may even invent your own choux dessert or apéritf who knows!
 
We'll be focusing on one use of this dough recipe in particular, the croque-en-bouche, that conical tour of cream puffs, which often makes its presence at French weddings in place of a wedding cake. We will make the nougatine base, the caramel, the custard cream filling and form our masterpiece.

We'll sample some of our creations in class and you can take the rest home to share.
 
Join us in this 3-hour class.

Learn to make the versatile French pastry dough, the pâte à choux which is used to make éclairs, cheesy gougères, the gauteau Saint-Honoré and the Paris-Brest.

This year, our choux pastry class, focuses on the French wedding "cake", the Croque en bouche, which means "crack in your mouth", describing the crunchiness of the caramel topping on these custard cream-filled pastries. You will learn how to make the pâte à choux, a nougatine base for your pièce-montée, a custard cream for the filling and caramel for dipping.

Leave with your very own creation and of course sample some in class.