We are so excited to host you in our upcoming class! One week before class we will email everyone the complete shopping list and then a few days before class we will email the detailed recipe packet and a Zoom link. Until then, below is a list of ingredients and equipment that you’ll need.

On the menu:
Eclairs Filled with Honey Rhubarb Compote and Whipped Vanilla Bean Mascarpone
Chocolate Glazed Profiteroles with Sweet Cream Ice Cream

Produce:
lemon
orange
rhubarb stalks

Dairy:
whole milk
heavy cream
unsalted butter
large eggs
mascarpone
ice cream (pick your favorite flavor! I’ll be using sweet cream ice cream in class)

Dry Goods / Pantry:
all-purpose flour
granulated sugar
kosher salt
honey
vanilla bean (or vanilla extract)
powdered sugar
cocoa powder (natural or Dutch-processed)
sliced almonds


Equipment List:

Measuring spoons
Measuring cups
Medium saucepan (preferably stainless steel or aluminum, nonstick can be tricky for cooking choux)
Small saucepan (to heat water for glaze, this can be done with a kettle or in the microwave as well)
Wooden spoon
Rubber spatula
Stand mixer with paddle attachment or hand mixer
Strainer or sifter
2 medium mixing bowls
2 small mixing bowls (for glazes)
Piping bag or gallon ziplock bag (Note: will be included in ingredient kits if purchasing from the Pantry)
Piping tip like one of these by Wilton star or round or tips in this set by Ateco
2 soup spoons


Shopping Resources:

Home Cake Decorating – A great place for pastry tips, bag and general pastry supplies
9514 Roosevelt Way NE, Seattle, WA 98115