Events
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“In the Kitchen” Series: The Magic of Pate A Choux – A French Dessert Staple
January 30, 2021 @ 11:30 am - 1:30 pm
$48
Chef Mark of Vignette Dining Club discusses the importance of farm staples like cream, butter, and eggs (the holy trinity of French desserts) when making pate a choux (a.k.a. cream puff dough) and resulting desserts (cream puffs, eclairs, gougères, paris-brest, and crullers). Guests will leave with a head full of knowledge, a belly full of desserts, and hands carrying a take home gift.
“Pate a choux is a beautiful and magical creation. It is one of the only doughs that is actually cooked before it is baked. As a former pastry chef and culinary instructor, it is one of my most favorite techniques to teach. Versatile, impressive, and able to be pulled out of the freezer for last minute guests, this easy to learn recipe will surely take your dessert making game to the next level”.
-Chef Mark (Vignette Dining Club)
This 2 hour demonstration-only class will teach you the tips, tricks, and techniques to making great French desserts using pate a choux as well as discuss the importance of using good quality cream, butter, and eggs. Recipes & plenty of samples will be provided.
*Fee: $48 (includes tax) + Eventbrite fees
*No refunds, however seats can be transferred to a friend or family member. (Please just inform us of the change ASAP.)
*Space is limited to 10 participants.
COVID-19 PRECAUTIONS:
- Masks are required for all participants and must be worn for the entire class period (unless eating).
- Class will be limited to 10 students.
- Participants will be socially distanced from each other with plenty of sanitizer and soap & water available.
- This will not be a hands-on class.
- If you are exhibiting signs of sickness, fever, or general unpleasantness, please stay home.
To purchase your spot in this class, please visit the Eventbrite website link below.
For more information feel free to contact us at info@fourwindsfarmfitchburg.com