8/18, Choux Pastry – Hands On
Chef: Julie Paul
Date: Sunday, August 18, 2024
Time: 11:00AM-1:30PM
Light, airy, crunchy. Choux pastry is a delicate pastry dough used in many pastries. The essential ingredients are butter, water, flour and eggs. Instead of a raising agent, choux pastry employs its high moisture content to create steam, as the water in the dough evaporates when baked, puffing the pastry. Who doesn’t love Choux pastry? Learn to make this French favorite as well as a variety of fillings. This class is permitted for students 14 years of age and older.
Menu:
-Garlic herb puffs
-Lemon meringue eclair
-Churros with spiced chocolate sauce
Allergen/Dietary Notice: The following items will be used gluten, egg and dairy.
About Julie: Julie Paul is a pastry chef who has been teaching baking and decorating classes in the Capital Region since 2014. Solo traveling the world is one of her many passions. Follow Chef Julie on Instagram at sweet_sassy_confections.
Chef: Julie Paul
Date: Sunday, August 18, 2024
Time: 11:00AM-1:30PM
Light, airy, crunchy. Choux pastry is a delicate pastry dough used in many pastries. The essential ingredients are butter, water, flour and eggs. Instead of a raising agent, choux pastry employs its high moisture content to create steam, as the water in the dough evaporates when baked, puffing the pastry. Who doesn’t love Choux pastry? Learn to make this French favorite as well as a variety of fillings. This class is permitted for students 14 years of age and older.
Menu:
-Garlic herb puffs
-Lemon meringue eclair
-Churros with spiced chocolate sauce
Allergen/Dietary Notice: The following items will be used gluten, egg and dairy.
About Julie: Julie Paul is a pastry chef who has been teaching baking and decorating classes in the Capital Region since 2014. Solo traveling the world is one of her many passions. Follow Chef Julie on Instagram at sweet_sassy_confections.
Chef: Julie Paul
Date: Sunday, August 18, 2024
Time: 11:00AM-1:30PM
Light, airy, crunchy. Choux pastry is a delicate pastry dough used in many pastries. The essential ingredients are butter, water, flour and eggs. Instead of a raising agent, choux pastry employs its high moisture content to create steam, as the water in the dough evaporates when baked, puffing the pastry. Who doesn’t love Choux pastry? Learn to make this French favorite as well as a variety of fillings. This class is permitted for students 14 years of age and older.
Menu:
-Garlic herb puffs
-Lemon meringue eclair
-Churros with spiced chocolate sauce
Allergen/Dietary Notice: The following items will be used gluten, egg and dairy.
About Julie: Julie Paul is a pastry chef who has been teaching baking and decorating classes in the Capital Region since 2014. Solo traveling the world is one of her many passions. Follow Chef Julie on Instagram at sweet_sassy_confections.