Pate a choux, also called choux paste is one of the mother doughs of French pastry making. It is used to make countless desserts such as éclairs and cream puffs as well as many savory dishes including gougere (the hot cheese pastry from Burgundy), light as a feather French gnocchi and quenelles. In this class we will prepare both sweet and savory dishes from choux and learn the secrets to making this surprisingly easy and versatile dough. We will finish with the ultimate French comfort food – Profiterôles au Chocolat.

Hot Parmesan and Gruyere puffs

Savory puffs stuffed with zesty crab salad

Sweet Clementines with French black olives and endive in a tangy vinaigrette

Tender cheese and parsley dumplings with a roasted garlic, Prosciutto and caramelized onion sauce

Tender cream puffs filled with coffee cream and topped with warm chocolate sauce

Instructor: Chris Arnerich and Nancy Forrest

Date: Tuesday, March 13 at 6:30 pm

Fee: $95