WOW your family and guests this Holiday Season with a selection of delectable “petits choux” (pronounced “peh-tee shoo”) meaning a light shell pastry filled with cream, custard or ice-cream should you fancy for “choux à la crème” (pronounced “shoo a-lakrem”) for cream puffs, “profitéroles” (pronounced “proh-FIH-ter-ohl”) for cream puffs topped with chocolate, or “éclairs” (pronounced “ay-klehr”) for long shape cream puffs glazed with chocolate!
Festive Holiday Baking: Learn the technique step-by-step in making the “pâte à choux” (pronounced “pot-ah-SHOO”) or choux pastry dough and you’ll be able to make a few sweet desserts like the well-known “choux à la crème” or cream puffs, the “profitéroles” (small choux pastry split in half, filled with cream or ice cream and topped with warm chocolate sauce) and of course the “éclairs” (long finger-shaped choux pastry filled with light cream and glazed with chocolate, caramel, etc.)
We might even step it up a notch and venture into building a towering holiday “croquembouche” (pronounced kroh-kuhm-BOOSH) for “crisp in the mouth” in French. YES, it is easier than it actually looks!
WHEAT & GLUTEN FREE & DAIRY FREE options are available at registration.
Cost: $75 includes 3-hour class with full proof recipes and food sampling.
Date: Saturday, December 14th 2013
Time: 1:00pm to 4:00pm ** NEW TIME **
Thank you to sign up in advance by sending me a request via email at firstname.lastname@example.org or via phone at 1 (215) 520 2788. It’s first come, first served and there will be NO refunds.