Advertisement
Cream puffs and éclairs may look impressive, but once you understand the dough, they become much less mysterious.In Pâte à Choux: Cream Puffs + Éclairs, we’ll walk you through making the light, hollow pastry behind some of the bakery case’s most recognizable treats.
You’ll learn:
How pâte à choux is made and why the dough is cooked before it is baked
How to recognize the right dough consistency
How to pipe cream puffs and éclairs evenly
How to bake choux pastry so it rises properly and stays crisp
How to fill and finish your pastries without crushing or overfilling them
What causes flat, cracked, or soggy choux - and how to avoid it
You’ll go home with:
A selection of cream puffs and éclairs you filled and finished yourself
A recipe and tips booklet with troubleshooting advice
The skills to turn one versatile dough into several different desserts
This class is ideal for anyone ready to move beyond basic baking and try something that looks far more complicated than it actually is.
Please note that because class sizes are so limited, once booked, no refunds are available. You are welcome to send someone in your place or receive a credit for a future class provided we receive notice at least one week in advance.
If cancellation is made less than one week before the class, no credit will be provided.
Advertisement
Event venue
20 Beckwith Street North, Smiths Falls, ON, Canada, Ontario K7A 2B3
Tickets
Concerts, fests, parties, meetups — all the happenings, one place.