Of all the pastry doughs there are, pâte à choux is by far the most unique. Nothing compares to it — from the way it is made to its flavor and texture. It can be baked, fried, or poached, and can be used as a garnish, appetizer, main course, or dessert. In this class, Heather Newton will show you how to make this amazing dough, then shape, bake, and fill it to create some modern wintery treats. On the menu: everything bagel gougeres with scallion cream cheese and smoked salmon; cream puffs with cinnamon craquelin and eggnog pastry cream; chocolate-dipped eclairs with whipped chocolate peppermint ganache and minty cookie crumbs; and white chocolate-dipped eclairs with blood orange, pistachio, and cranberry pastry cream.
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