In this class, students will learn how to make pate au choux, the dough used for cream puffs and eclairs. Students will learn piping techniques to shape the dough; Students will make pastry cream and chocolate ganache to fill and glaze these French pastries.
https://culinaryunderground.com/web2016/wp-content/uploads/2019/12/Chocolate-Eclairs-9252.jpg 1049 700 admin admin https://culinaryunderground.com/web2016/wp-content/uploads/2020/03/cu-wide-logo.svg admin admin2019-12-20 10:31:352020-11-25 16:31:22French Pastry: Cream Puffs and Eclairs
Sun  Mar 28
11:00 am-2:00 pm