Choux Pastry - Réligieuse, Paris-Brest, Chou à la Crème & Lemon Meringue Chou

Thursday, July 10 · 1-4pm

Stephen F Austin State University - Kitchen Lab

1936 North Street
Nacogdoches, TX 75962

Choux pastry, pronounced '“shoe”, is one of the most versatile doughs that you can learn; it is used to make éclairs and gougères (a light and airy, yet crunchy sort of popover, with cheese, herbs and bacon) but also Paris-Brest, religieuses, profiteroles, choux, chouquettes, Saint Honoré and more.

We will make the following:

Paris-Brest - a wheel of choux pastry filled with praline cream

Chocolate Réligieuse - means “nun”, and is a small cream puff placed on a larger cream puff, attached with a ring of chocolate ganache.

Chou à la Crème - cream puff

Lemon Meringue Chou - cream puff filled with lemon curd and dipped in Italian meringue

For ages 11 & up. Attendees younger than 16 years old must be accompanied by an adult. Each attendee must purchase a ticket.

Price: $99

Click here to book

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Macarons 2 - French Meringue Technique

Thursday, July 10 · 6-9pm

Stephen F Austin State University - Kitchen Lab

1936 North Street
Nacogdoches, TX 75962


Together, we will make the following flavors:
coffee (buttercream), vanilla pastry cream & salted butter caramel, and white chocolate & raspberry.

For ages 13 & up. Attendees not yet 16 must be accompanied by an adult. Each attendee must purchase a ticket.

Price: $99

Click here to book

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