Pâte à Choux (“Shoo”) pastry is used for making beignets, cream puffs, éclairs, and gougères, among other things, and it’s leavened entirely by steam, not by baking powder, baking soda, or yeast. There’s a knack to making it, but once you’ve mastered it you’ll be whipping up impressive desserts and even entrees with ease.
Chef Laurel Gressett on Saturday, March 6th from 10 am to 12:30 pm will teach you the basic techniques of this delicious and versatile pastry. You’ll learn the basics of pâte à choux dough, a cornerstone of French pastry, and how to use it to make such delights as eclairs, cream puffs and gourgeres. Learn the techniques to create the perfect crispy shells and the science behind baking them to puffed perfection. (She will also be preparing a pastry cream filling.) We will be taking special precautions due to COVID-19. The cost for this demonstration class is $49 per person. Sign Up Today Online! https://faradayskitchenstore.com/pate-a-choux-class-with…/