In this hands-on cooking class, Chef Eric will teach you how to make buttery, flaky pastry dough that will elevate your pies, tarts and galettes. You’ll first use fresh, seasonal ingredients to create fruit filling for a unique fruit tartlet. Next, you’ll utilize traditional French techniques to craft pâte à choux (delicate pastry dough), which serves as the base for savory gougères, a cheese pastry with Gruyère and bright herbs. And let’s not forget the profiteroles: cream puffs filled with ice cream. To drizzle on top of your creations, you’ll handcraft a luscious chocolate sauce from scratch.
MENU
Seasonal Fruit Galette
With butter, flour and sugar
Gougères
With butter, flour, eggs and cheese
Profiteroles
With butter, flour and eggs
Chocolate Sauce
This is a BYOB venue and alcoholic beverages are not available for sale. You are welcome to bring beer and wine to enjoy during class.
Most dietary restrictions can be accommodated if noted prior to the event. Please mention this in the message field when you submit your booking request as adjustments to recipes cannot be made during class.
