Ever wonder how to make those tender hollow little cream puff shells? Well, join us in this online, interactive class via Zoom, to find out! Learn the history and basic techniques of creating sweet and savory pastries from pâte à choux (pot-a-shoo) dough. You'll make your own craquelin-topped cream puffs, along with pastry cream to fill them. Plus we'll demonstrate how to make classic crullers and savory gougeres. These recipes will kick your entertaining up several notches.
**It is helpful to have a stand mixer and a paddle attachment but not 100% necessary.**
We can’t wait to (virtually!) bake with you! With your registration, you will receive the student guide, a grocery and equipment list, and any associated information for the class. You will also receive a link to the Zoom invite. This is your invitation into the class! Consider adding it to your Calendar.
We encourage you to look through the recipes at this time and the list of ingredients and equipment you will need to have handy in order to plan your trip to the store and have your class run smoothly.
Day of Class
We ask that you have your ingredients out and ready to scale before class. We can all scale together, just make sure to have ingredients accessible.
Please have a look at the equipment list to make sure you’ve got everything handy.
While not required by BAKE! Law, we highly, highly, highly recommend that you use a scale to ensure the best results and accuracy when baking.
On the day of your class, gather your ingredients, and make yourself comfortable. Expect to see your instructor ready to invite you in 5-10 minutes before class starts. We will do (with some tweaking!) carry on our class as we do our in-person public classes...but this time, you’ll bring your own apron!
We understand and expect that we will all work at different speeds, and ask that you be courteous of this in our classes. We have limited our class size to 12 to ensure that everyone gets the attention and help that they need.
Since this is a new format for us, we’re learning as we go along! Any feedback or suggestions you have can be sent to [email protected]
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