Choux Pastry - Réligieuse, Paris-Brest, Chou à la Crème & Lemon Meringue Chou
Sunday, December 14 · 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:
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