Pate a' Choux

Admission

  • $50.00  -  Non-Member
  • $40.00  -  Member

Summary

Thursday, March 26
from 6-8pm

Description

One of the most versatile and easy patisseries in the canon of classical French cooking. Pate a' Choux ranges from savory-gougeres, crackers, and breadsticks; to sweet-cream puffs, profiteroles, eclairs, churros, and crullers. A favorite of Catherine de Medici's, the basics simply contain flour, butter, eggs, water, and salt. The focus for this class will be on eclairs, gougeres, and cream puffs.

This class meets on the main level in the Education Wing.

MATERIALS
Our cooking classes are held in our commercial kitchen. You will be seated at a counter on countertop stools, so please wear comfortable clothing. Layers are best, the temperature fluctuates often.

ANABEL RESSNER
Anabel Ressner went to the Culinary Institute of America and worked specializing in pastery in New York City at a variety of restaurants including Campagna, Monkey Bar, Zoe, and Blue Smoke. She taught pastry at The New York Restaurant School and opened a small cafe in upstate NY. Anabel then changed careers and entered the world of middle/high school ELA all while continuing to keep her hand in baking. Today you can find her at her pie stand at the Wellfleet Farmer's Market, catering, and creating specialty cakes to-order.

NeonCRM by Neon One