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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.

Recipes:

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

Techniques learned

Choux Pastry (Pâte à Choux)
Pastry Cream
Lemon Curd, Orange Curd, Lime Curd,
Lemon, Chocolate, Milk Chocolate Orange Creams
Pistachio Cream
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. 

Categories: Baking Class, Beginner, Cooking Class     

Venue

Artisan Baking Center @ Keith Giusto Bakery Supply

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Terms & Conditions

I agree to release and hold harmless Central Milling, Keith Giusto Bakery Supply and Artisan Baking Center (hereby referred to as "ABC") and their officers, employees and agents, from and against any and all claims and/or liability for any injury suffered while I participate in an ABC cooking event/class.

I understand that my participation in this event/class is voluntary. I recognize and understand that culinary classes have inherent risks and hazards and that my participation is solely at my own risk, and that I assume full responsibility for any resulting injuries, illnesses, and damages.

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Please note that 5% of the class tuition is non-refundable in the event you need to cancel.

If you cancel with at least 3 days' notice, you will receive either a full cash refund less 5% or credit towards a future class. If you cancel with less than 3 days' notice, you will receive credit for a future class. We're sorry, no refund for classes cancelled with less than 24 hours' notice.

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