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Mastering the French Éclair with Jim Dodge
September 22 @ 12:00 pm - 4:30 pm
Join celebrated pastry chef and author Jim Dodge, as he shares four decade’s worth of experience and stories each month at the Artisan Baking Center.
Éclairs are one of the most versatile pastries. Once you have the choux pastry (pâte à choux) tubular shells made, they can be filled with a wide variety of fillings and glazes. The techniques you learn in this class will give you the confidence and skills to master stunning eclairs to please a crowd.
Class will begin with demonstrations and move into the hands-on part of the class where you will be making and piping the choux pastry. Then you will fill the shells, glaze the tops and add the embellishments. To maximize the hand-on portion of the class the ingredients will be pre-measured and tools distributed.
Hazelnut Chocolate Cream, Dark Chocolate Glaze, Toasted Hazelnuts
Milk Chocolate & Orange Cream, Milk Chocolate Glaze, Raspberries
Lemon Cream, Guittard White Chocolate Glaze & Candied Lemon Peel
Pistachio Cream, Chocolate Glaze & Salted Candied Pistachio
Choux Pastry (Pâte à Choux)
Lemon Curd, Orange Curd, Lime Curd,
Lemon, Chocolate, Milk Chocolate Orange Creams
Candied Julianne Lemon Peel
Dark Chocolate, Milk Chocolate & White Chocolate Glazes
Salted Candied Pistachios
JIM DODGE is an award winning pastry chef, cookbook author and restaurateur. He was twice featured on Julia Child’s Kitchen, and is now an advisor to the board of her foundation and jury chair for The Julia Child Award. He rose to national prominence as executive pastry chef at the Stanford Court in San Francisco, opened the award winning American Pie Pastry shop in Hong Kong, and taught baking annually for 10 years in Japan. He was senior vice president of New England Culinary Institute and more recently director of specialty culinary programs for Bon Appétit Restaurant Management Company, an on-site restaurant company offering full food-service management to corporations, universities, museums, and specialty venues.