ABOUT THIS EVENT
Food & Drink
December 6th, 2:00 pm to 4:00 pm in the west loop
Pâte à choux—the name of the French pastry behind cream puffs, gougères, and éclairs—is one of the most versatile recipes in classic patisserie. Somewhere between a dough and a batter, it takes its name from the rough, cabbage-like shape it takes when baked; once in the oven, it blows up like a balloon, so much so the Germans call these puffs “wind bags.”
This class will teach you how to make the Pâte à choux batter, cooked stovetop in a pan. Then students will then watch Dana demonstrate different shapes the dough can make, from the simple cream puff, to an eclair, round wheels of Paris-Brest, and cheesy gougers. We will also learn how to construct the holiday "Croquembouche", a tall tree made of cream puffs!
Students will take home an easy to follow recipe packet, and have the chance to nibble on the pastries during class.
There are currently no upcoming dates scheduled for this Dabble. Log in to an account message the host or add to your bucket list to be automatically notified when new dates are posted.
MORE ABOUT YOUR HOST
Dana Cree is bringing her Pastry School column, written for Luckypeach.com, to the Chicago public. This class will focus on the versatile batter, Pate a choux. Dana loves teaching, and is excited to bring the lesson out of the written word and into a class setting. Check out the article, then sign up for a more personal experience!