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Saturday, July 18th ● 11:30 am - 2:00 pm ● “Eclairs, Cream Puffs, Gougères - Working with Pate à Choux Pastry - Technique Class” ● Hands-On Class ● Heidy Michel - Flour of Louisville ● $70.00 per seat.
Discover the versatile French choux dough used in creating impressive sweet and savory treats. You will make and bake the pastry, next make pastry cream. Eclairs will be dipped in chocolate. Cream puffs can be dusted with powdered sugar or dipped in chocolate. Gougères - cheese and seasonings will be folded into the pastry before baking and piping.
Menu: Éclairs - will be filled with pastry cream and glazed with chocolate ● Cream Puffs - will be filled with pastry cream, whipped cream, and dipped in chocolate or dusted with powdered sugar ● Gougères - savory choux pastry made of choux dough mixed with cheese and seasonings.
*One glass of wine is included in the price of each seat. No BYOB CAPACITY: 14
Saturday, July 18th ● 11:30 am - 2:00 pm ● “Eclairs, Cream Puffs, Gougères - Working with Pate à Choux Pastry - Technique Class” ● Hands-On Class ● Heidy Michel - Flour of Louisville ● $70.00 per seat.
Discover the versatile French choux dough used in creating impressive sweet and savory treats. You will make and bake the pastry, next make pastry cream. Eclairs will be dipped in chocolate. Cream puffs can be dusted with powdered sugar or dipped in chocolate. Gougères - cheese and seasonings will be folded into the pastry before baking and piping.
Menu: Éclairs - will be filled with pastry cream and glazed with chocolate ● Cream Puffs - will be filled with pastry cream, whipped cream, and dipped in chocolate or dusted with powdered sugar ● Gougères - savory choux pastry made of choux dough mixed with cheese and seasonings.
*One glass of wine is included in the price of each seat. No BYOB CAPACITY: 14
