LJ251 Cream Puff Dough - Sweet & Savory Treats

  • 25 Jan 2012
  • 9:30 AM - 12:30 PM
  • Private residence, rue du Faubourg Poissonnière, 75009 Paris. Metro: Bonne Nouvelle
  • 14

Registration

  • If attending with Joint Member and paying for both, please enter Joint Member Details into guest box on registration form.
Wednesday, January 25theitaliandishblog.com

 Pâte à choux is a light pastry dough used to make a wide variety of treats such as cream puffs, eclairs and beignets, just to name a few. We will watch as our chef, Francoise, prepares the lovely St. Honoré à la Chantilly, which is named for the French patron saint of bakers and pastry chefs. The savory version of the pastry is called gougère when ingredients like cheese, nutmeg, pepper or dijon mustard might be added. Master the basic recipes and you will have endless possibilities for desserts and appetizers. 

This is a demonstration-style class.

Meet promptly at 9:20 am at metro Bonne Nouvelle on the corner of Boulevard Poissonnière and rue d’Hauteville in front of McDonald’s, across from the REX Theater. 

Instructor:  Françoise Meunier trained in the hotel and cooking school in Toulouse.  In 1997, she opened one of the first private cooking studios in Paris.  Her practical approach and easy-to-follow demonstrations will teach you how to reproduce delicious French and ethnic dishes at home.

Good to know: 

  • WICE members can register for this event online using WICE's fast and secure online system. Simply click on the link and follow directions.

  • Not a member? You may be able to join some events as a nonmember for a small fee which includes a 3-month membership. Please send an email to wice@wice-paris.org if you have questions. We look forward to talking with you.