Intro to French Pastry

Join Chef Michele from her Cape Cod kitchen as she transports you to Paris' Le Cordon Bleu for an afternoon of baking. Classically trained in French cuisine, Chef Michele invites you into her home to teach you step-by-step how to create your own profiteroles from scratch!

French pastry is also known as Choux pastry. Once you learn the art to making choux pastry, you can also transform it into Eclairs, Gougères, Churros, French Cruller Donuts and Choux Beignets! One choux to bake them all. Follow Chef Michele's instructions to make the choux pastry, pastry cream, and chocolate glaze. While your choux pastry and cream cool, Chef Michele will demonstrate the piping process so you can fill your cream puffs when they're ready. Then the final step is applying the shiny, chocolate glaze.

You will receive an email with the equipment and ingredients list so you can prepare your measurements ahead of class. The main ingredients required to bake along with the chef include: butter, salt, all purpose flour, eggs, granulated sugar, whole milk, cornstarch, vanilla extract, chocolate chips, and confectioners' sugar.

Prepare your mis-en-place ahead of the session and get ready to whip up some delicious pastry treats!