Menu
- Coffee Éclair
- Chocolate Coconut Almond Profiterole
- Mandarin Vanilla Swan
- Traditional Paris Brest
- Croquembouche
- Pastry Cream
- Coffee Fondant Icing
- Dark Chocolate Ganache
- Mandarin Curd
- Praline Mousseline
- White Chocolate Coconut Ganache Montée
- Hazelnut Croquant
- Vanilla Chantilly
Class Description
Did you say “cabbage paste”?? Struggling with your pâte à choux? Do your profiteroles look as flat as pancakes? Chef Nate will take you through the art and science of pâte à choux to make your cream puffs the talk of the party! In this class, you will create not only the humble éclair, but also elegant profiteroles, exquisite swans, even a special shape named after a historical bicycle race. Towards the end of class, Chef Nate will demonstrate how to assemble an elegant croquembouche to be a perfect party centerpiece. After class, each student will take home a box filled with an assortment of delicious, delicate choux pastries expertly made and decorated by the whole class.
A brand new class from Chef Nate, our newest Pastry and Baking Chef Instructor! He has worked at the Broadmoor for the past 18 years and is eager to share his passion and knowledge with you!
*Please Note: Recipes may be altered based on the availability of products.