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 also 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 admin2021-09-08 10:31:352022-01-10 20:24:13French Pastry: Cream Puffs and Eclairs
Sun  Apr 3
11:00 am-2:00 pm