Spring Pâte à Choux Workshop
Tuesday May 20, 11:30-2:30 p.m.
Pâte à choux is a pastry kitchen workhorse; it’s the classic French dough behind incredible desserts such as cream puffs, eclairs, napoleons, profiteroles, and the stunning croquembouche. Learn how to perfect this pastry and you’ll be on your way to creating show-stopping desserts at home. We’ll use the dough in both a sweet and savory variation.
-Profiteroles with strawberry ice cream and chocolate sauce
-Herb and cheese gougères
Allergy info: Dairy, eggs
Nicole's kitchen is located in Vintage Oaks. Participants will receive an email one week prior to class with address and parking information.
Tuesday May 20, 11:30-2:30 p.m.
Pâte à choux is a pastry kitchen workhorse; it’s the classic French dough behind incredible desserts such as cream puffs, eclairs, napoleons, profiteroles, and the stunning croquembouche. Learn how to perfect this pastry and you’ll be on your way to creating show-stopping desserts at home. We’ll use the dough in both a sweet and savory variation.
-Profiteroles with strawberry ice cream and chocolate sauce
-Herb and cheese gougères
Allergy info: Dairy, eggs
Nicole's kitchen is located in Vintage Oaks. Participants will receive an email one week prior to class with address and parking information.
Tuesday May 20, 11:30-2:30 p.m.
Pâte à choux is a pastry kitchen workhorse; it’s the classic French dough behind incredible desserts such as cream puffs, eclairs, napoleons, profiteroles, and the stunning croquembouche. Learn how to perfect this pastry and you’ll be on your way to creating show-stopping desserts at home. We’ll use the dough in both a sweet and savory variation.
-Profiteroles with strawberry ice cream and chocolate sauce
-Herb and cheese gougères
Allergy info: Dairy, eggs
Nicole's kitchen is located in Vintage Oaks. Participants will receive an email one week prior to class with address and parking information.