Register by TUE Apr 20
Many classic French pastries such as profiteroles, croquembouches, éclairs, sweet crullers and savoury gougères, all rely on the delicate French pastry dough known as pâte à choux, or choux pastry (named after the French word for cabbage, which some small round choux puffs resemble). They’re versatile for both sweet and savoury dishes, and easy to make — once you know how!
In this hands-on virtual course, pastry chef Justine Lam will lead you through preparing choux au craquelin; a dessert made of small rounds of choux pastry topped with a thin cookie disc called craquelin which adds a sweet, crisp, crackly crust on top, and makes the cream puff delightfully crunchy. These are then filled with a luscious vanilla crème patissiere, a rich, stabilized custard often used in eclairs and other French desserts.
Along the way you will learn all the fundamentals working with choux pastry, from mixing the pâte à choux dough, with an emphasis on how to recognize the ideal consistency, to a variety of piping and filling techniques, as well as the the preparation of a craquelin topping and crème patissiere filling.
THU Apr 22 | 6–7:30pm
$45 + HST per person/device
TICKETS CAN BE PURCHASED BELOW
up to 48hr prior to the class
A full list of ingredients and equipment will be sent to you upon registration.
Justine Lam is a passionate and certified Pastry Chef, she has trained at the George Brown Culinary Art Program and has been creating exquisite desserts and pastries over the last few years.
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Any questions regarding class content or recipes should be sent directly to Justine at firstname.lastname@example.org
Any questions regarding your ticket purchase, please contact email@example.com