Of all the pastry dough recipes 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. Baked, fried or simmered, it can be used as a garnish, appetizer, main course or dessert. In this class, Katharine Wright will show you how to make this amazing dough, then shape, bake, and fill it to create both classic to modern pastries. You will make: eclairs and cream puffs filled with whipped vanilla bean mascarpone and honey rhubarb compote, and top them with citrus glaze and toasted almonds. And since you can’t leave out the ice cream, you’ll also make chocolate-glazed profiteroles filled with your favorite ice cream flavor!
This is a live, hands-on cooking class held in your kitchen via Zoom. Class is meant to be as interactive as it would be at our table, with the instructor teaching you how to prepare each recipe. Each class ticket is for one kitchen, and we welcome group cooking on the same screen. To learn more about how class will go visit our FAQ page.
There are two options for gathering ingredients for this class! You can shop for your own ingredients or we are happy to pre-measure ingredients and assemble them into a 4-serving kit. And if you like to sip wine while you cook, consider adding a lovingly paired bottle with your kit!
You can preview the ingredients and equipment needed by FOLLOWING THIS LINK. One week before class we will send out a detailed shopping list, and a few days before class we will email you a detailed recipe packet and Zoom link. All classes are listed in Pacific Time.