Cream puffs (aka profiteroles), french crullers, gougerès, churros, and eclairs… what do they all have in common? They’re all made from the same dough, called pâte à choux, one dough with endless possibilities. Discover the secret to making perfect pâte à choux with simple techniques and fresh ingredients. You’ll also learn how to make a crème pâtissière (pastry cream) that will rival any great bakery. We’ll top it off, literally, with decadent chocolate ganache swirled atop each pastry. And the best part? We’ll finish the evening tasting a selection of the tempting treats we create and taking home some too. There is a $30 grocery and supply fee, payable to instructor at class.
Instructor: Michelle Gates
Location: CARD Community Center, Kitchen.
Thursday | 3/26 | 5:00 - 8:30 PM - Register Online