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Eclairs & Cream Puffs with Jean-Yves Duperret
November 27 @ 10:00 am - 1:00 pm
The word comes from French éclair ‘flash of lightning’, so named because it is eaten quickly (in a flash). In this 3 hour class, MOF pastry chef Jean-Yves Duperret will guide you through how to create one of the most classic French pastries. This course will cover:
- Theory of the choux dough
- Preparation of the ‘pate a choux’
- Cooking of the pastry creams
- Piping & baking techniques
- Filling & glazing – Vanilla, Chocolate, Hazelnut, Fresh Fruit & Citrus among others!
Because choux dough is so versatile, we will also make the iconic Cream Puffs using the same dough. At the end of the course, if you haven’t enjoyed your creations on the spot, you may take them with you.
Chef JEAN-YVES DUPERRETis one of the pioneer pastry Chefs in the Bay Area. He opened the pastry shop La Nouvelle Patisserie in 1984 in the Marina District and was its Chef for more than 20 years. La Nouvelle Patisserie was an iconic spot in San Francisco for French traditional delicacies. Gourmets could be tempted by scrumptious masterpiece cakes, elegant Napoleons, light mousse cakes, macaroons, canelés, palmiers, financiers, fresh Madeleines, fruit tarts…Chef Jean-Yves is also the author of the book La Nouvelle Patisserie: The Art and Science of Making Beautiful Pastries and Desserts. Chef Jean Yves is recognized as one of the best ambassadors of French pastry in the Bay Area.