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Choux pastry, or pâte à choux, is a light pastry dough used in many pastries. It contains only butter, water, flour and eggs. Instead of a raising agent, it employs high moisture content to create steam during cooking to puff the pastry. The pastry is used in many European and European-derived cuisines. The dough is used to make cream puffs, eclairs, profiteroles and beignets. This class will cover all the ways to use the dough to create different dishes. It is very hands on and all materials are provided. After learning the techniques and cooking various kinds we will gather around the table to enjoy the fruit of our labours together.
This event takes place Monday, September 16 from 5:30 - 8:30 pm and is $50 per person. Pre-registration is required and can be done online or in-store.