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Perfect Pâte à Choux with Nicole Plue
May 17 @ 9:00 am - 3:00 pm
You’ve seen Pate a Choux in bakery cases and patisseries your whole life, but making the dough, piping them out, and baking them off may seem a daunting task. Chef Nicole Plue banishes your fears by providing techniques and practice to get you comfortable with all of the steps (and how to avoid missteps) when recreating Choux pastry you’d be proud to deliver to loved ones all year long!
This is a hands on course that implements demonstrations and recipes to make you a confident baker. Learn techniques for achieving these light crisp marvels every time. We’ll use pate a choux to make a variety of treats both savory and sweet. Recipes include Gougeres, Chouquettes, Gnocchi, Crullers and the grand Paris-Brest.
A Coffee and tea station will be set up and lunch will be provided.
Instructor Bios
A recipient of the James Beard Award for Outstanding Pastry Chef, Nicole Plue has worked extensively in restaurants in both the Bay Area and New York City. For over eight years, she has been teaching aspiring pastry chefs and avid bakers, including sold-out Kouign Amann courses at the Artisan Baking Center.
Categories: Baking Class, Beginner, Intermediate, No Experience Necessary