THIS EVENT IS IN THE PAST!
Eclairs And Creme Puffs Pate A Choux
Above: Image of Alchemy of the Hearth's Chef Joy.
Did you know that the dough used to create magnificent eclairs, profiteroles and creme puffs was called pate a choux? This wonderful pastry dough is very versatile and is used in both sweet and savory applications.
Join us as we learn the fine art of Pate a Choux and all it has to offer. The class is on June 24, 2011 10 a.m.
*Bring an apron, closed toe shoes, large wooden spoon, a cookie sheet with sides and a container to carry your creations home.