Above: Graphic logo for Alchemy of the Hearth
Did you know that the dough used to create magnificent eclairs, profiteroles and cream puffs was called pate a choux? This wonderful pastry dough is very versatile and is used in both sweet and savory applications.
Join Chef Joy as you learn the fine art of Pate a Choux and all it has to offer. Learn how to make eclairs, cream puffs, profiteroles,and savory puffs called gourgeres. Bring an apron, closed toed shoes, a cookie sheet with sides and containers to carry your creations home.