Prepare (translation: fall in love with) this airy French pastry dough and experiment with classical sweet and savory varieties.
Pate a Choux is a classical French pastry preparation. It can be used to make numerous sweet and savory dishes. Eclairs, Cream Puffs, Cheese Puffs and Gougeres are just a few of the items that are made with pate a choux as their base. Pate a Choux is not difficult to master but can be difficult to prepare if you are not sure what to look for. In this class we will demonstrate how to prepare, shape, cook and fill a variety of sweet and savory pate choux preparations. Students will work in pairs to prepare their own sweet or savory pate a choux dish.
Chef Jim Birmingham is an American Culinary Federation Certified Executive Chef. Currently Chef Jim is the Director of Nutrition Services for the Washington South Supervisory Union. Previously, as Culinary Department Chair at New England Culinary Institute, Chef Jim taught classes such as Flavor Development, Contemporary Cuisine and Restaurant Operations. Chef Jim spent many years in hotel restaurants including Trapp Family Lodge and as Executive Sous Chef at Topnotch Resort in Stowe, VT. He holds a Bachelor of Health Science degree from Johnson State College and earned the Grande Diplome from Le Cordon Bleu in London.