This light pastry dough is very versatile. It’s used to make many French pastries, also used in both sweet and savory applications. Forget about Bread Papa, in this class you’ll learn how to make Pate a Choux and create your own cream puffs, eclairs, Paris-brests, gougère and beignets. Also you’ll learn the basic technique to get a smooth and creamy texture for the pastry cream.
Course Outline:
- Introduction
- Demonstrations; Pate a Choux and chocolate pastry cream
- Hands-on practice.
- Questions and answers
