March 22, 2014 6:00 PM - 10:00 PM
Institute of Culinary Education
$125 • 1 session
Take your choux skills well beyond the basic cream puff and learn the mechanics of this simple yet finicky pastry staple. In this class students will formulate the perfect pâte à choux base for use in a range of recipes including classic eclairs, beignets, and profiteroles, as well as pastry shop favorites Paris-Brest, Gateau St. Honoré.
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