Wednesday, 6 May 2015
Pâte à choux is a traditional French pastry dough that is quick and easy to bring together.
The dough is made with ingredients you typically have on hand: flour, butter, eggs, milk and/or water.
At first, the dough is baked at a high temperature to create steam so the dough will rise.
Then the oven is reduced to achieve a golden finish.
You can pipe or drop the dough in many shapes and sizes, forming cream puffs and éclairs. You can also add cheese, herbs and garlic to create a savory version - known as gougères, which are perfect for aperitif.
Your baked pâte à choux treats freeze well.
So you can have these sweet and savory goodies ready made to serve up in no time at all.
Plus, you'll learn how to make Parisian gnocchi. Perfect with a salad for a summer family meal.
Instructor Françoise Meunier, who has been with WICE for over 10 years, trained in the hotel and cooking school in Toulouse. In 1997, she opened one of the first small private cooking schools in Paris. Her practical approach and easy-to-follow demonstrations will teach you how to reproduce delicious French and ethnic dishes at home.
Photo Credit - donnetarecette, seriouseat