Choux Pastry & Afternoon Tea

Choux Pastry COOKING CLASS & Afternoon Tea

Come and learn to prepare the finest Parisian pastries. We’ll make the best choux pastry to create Gougères (cheese puffs), Éclairs, profiteroles and cinnamon Doughnuts to enjoy with a glass of Champagne.
Enjoy afternoon tea and take home recipes to impress!
Materials List
Bring an apron. Wear closed shoes. Tie back your hair if it is long. Bring containers.

Start Date: Sunday 2 March 2014
End Date: Sunday 2 March 2014
Time: 12.30pm - 3.30pm
Location: NSCC
Cost: $90.00
enroll now!

Here is one of the recipes we’ll be having fun with!

«Éclairs and Nuns»

INGREDIENTS – makes 8
Choux pastry
100g Water 
125g Milk
1 tsp Sugar
1 tsp Salt 
200g unsalted Butter 
125g Flour 
3 or 4 Eggs  

Pastry cream
125g Sugar
50g Flour
3 Egg yolks
1 Egg
Vanilla
500g Milk 
100g melted dark chocolate, for chocolate pastry cream 

Chocolate Glaze  
100g dark chocolate, chopped
30g glucose
2 ½ tbsp. thickened cream

PREPARATION
Pastry cream
In a bowl whisk egg yolks, eggs and sugar until light and fluffy. Add flour and mix well. Boil milk with vanilla and pour it into the egg mixture at once and whisk.  Put everything back in the saucepan and cook for 5 minutes or until it gets to a thick consistence. Your vanilla pastry cream is done. Cover surface with wrapping film and allow cooling before refrigerating. 
For chocolate pastry cream: add melted chocolate before adding flour.  

Éclairs/Choux
Preheat oven to 210 degrees Celsius and align oven trays with baking paper. 
In a small sauce pan, combine butter, water, sugar, milk & salt.
Bring to boil over high heat. Add flour all at once and beat dough with wooden spoon until mixtures gets thick and comes away from sides of pan.
Cook over low/medium heat for about 3 minutes, stirring to dry out dough. Transfer dough to medium bowl and allow it to cool.
Beat 1 egg into dough until incorporated. Beat in another egg until blended. Beat in last egg until dough is smooth and shiny. With spatula, transfer dough to a piping bag and then pipe mixture onto trays leaving enough room for dough to expand.
Bake for 25-30 minutes. Let it cool before filling with pastry cream.  

Chocolate Glaze
Combine all ingredients in a heatproof bowl over a saucepan of simmering water and stir until well combined. Cool for about 5 minutes, and then spread a little glaze over the top of each choux/éclairs. 
Tadddaaa! You made one of the most complicated French pastries.
You can decorate with sprinkles, nuts, or even go gaga with funny colors and sugar decorations.


Facebook group Chez Marie Clement, call me 04 10 733 278 or e-mail me mlfc78@gmail.com