A couple of months ago, a lovely local woman who used to come into my shop frequently, asked me if I’d be interested in teaching a pastry class in February. The topic would be up to me, but lets do something fun for couples, and we’ll hold it right before Valentine’s Day. I jumped at the chance, and a few phone calls later, we decided the class would be on Choux Pastries — the magical pastry base that makes for ethereal, crispy, light eclairs, profiteroles, and many other pastries.
I decided that we will make Profiteroles (cream puffs filled with vanilla chantilly), two varieties of eclairs, and a showstopper dessert, the Gateau St. Honore. (While we won’t be making a croquembouche, pictured above, the profiteroles that make up this towering French wedding cake are Choux pastries at their most classic!). If you’d like to read about how the croquembouche was made, read this post.
This is the Gateau St Honore — named after the patron saint of Pastry Chefs, this classic cake is a towering confection not commonly found in bakeries today. I made a special version for Mother’s Day when I had my shop in town, and we will be making a chocolate raspberry one as part of this class!
With 20 tickets sold, I will have my work cut out for me later this week, scaling out all of the different ingredients for the many recipes we will be making!
I have always dreamed of teaching classes in my kitchen once it is done (chocolate classes! macaron classes! cookie decorating classes!) so this will be a fun way to test the water. I used to teach a lot of classes when I worked at Williams Sonoma, but this will be my first hands on class and not 100% demo style. If you’d be interested in taking a future class, please comment and let me know what you’d be interested in learning!