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Saturday, March 7th ● 11:30 am - 2:00 pm ● “Eclairs, Cream Puffs, Gougères - Working with Pate à Choux Pastry - Technique Class” ● Hands-On Class ● Heidy Michel - Sullivan University ● $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, March 7th ● 11:30 am - 2:00 pm ● “Eclairs, Cream Puffs, Gougères - Working with Pate à Choux Pastry - Technique Class” ● Hands-On Class ● Heidy Michel - Sullivan University ● $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
