Choux Pastry - Cream Puffs
Sunday, December 20 · 2-5pm
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 Cream Puffs:
Caramel Apple - Cream Puff filled with fried apples and salted butter caramel, topped with Chantilly cream.
Maple Pecan Praline - Cream Puff filled with pecan butter, crunchy caramelized pecans and maple syrup pastry cream.
Sweet Corn and Blueberry - Cream Puff filled with pastry cream infused with sweet corn and blueberry compote, topped with Chantilly cream and fresh blueberries.
Price: $99