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Description
Steam Leavened Pastries - Part 2 of 3
Pate a Choux
This class is: in-person; hands-on; vegetarian
Allergens: MILK, WHEAT
Sarah Woods from Gathered Bakeshop & Market returns to drop some more professional baker knowledge on our community. This time Sarah will be teaching - in her characteristically fun and informative way - the art and science of steam leavened pastries. Think popovers, Yorkshire pudding, Dutch babies, pie crusts, puff pastry, cream puffs, and on and on. In short, you'll learn the whys and hows behind plenty of delicious pastry classics!
Class 2 in this 3-part series will focus on pate a choux, the classic French dough used for eclairs and cream puffs. With a combination of demonstration and hands-on baking, students are sure to get a thorough lesson in this classic and versatile baking technique. Among other things, students will learn about:
- Differences/similarities between popovers & pate a choux
- different piping techniques
- all things eclairs & cream puffs
As always with Sarah's classes, there will be ample opportunity for Q&A as well as samples to taste through.
For a comprehensive understanding of the topic, please consider attending all three classes, as they will build on each other. However, there are no official prerequisites and you certainly may attend just one or two classes if you would prefer.
Ticket cost will cover ingredient purchasing and teacher compensation.
Date & Time
Tue, Mar 19, 2024 5:00 PM - 7:00 PM
Venue Details
North Coast Food Web
1152 Marine DriveAstoria, Oregon 97103
