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Tuesday, April 30, 2019 - From 6:30pm to 9:30pm
Choux Pastry : Profiteroles, Eclairs and More!
Chef Tyler Atwell - Executive Pastry Chef, Lafayette Grand Café & Bakery, NYC
Crisp on the outside, soft and airy on the inside, and filled with pastry cream - there is nothing better than freshly made éclairs. Step by step, Chef Tyler Atwell from the famed Lafayette Grand Café and Bakery, will share with you all his secrets and foolproof techniques of mastering the challenging yet rewarding Choux Pastry.
Chef Tyler Atwell showcases traditional French desserts and techniques with his affinity for ‘surprising, yet extremely appealing’ flavor combinations. His method of creating a new dessert can be likened to an artist preparing their palate: he starts with a single base flavor, and continues to layer colors, flavors and textures until the finished product is a complex, yet cohesive, work of art.
This classic recipe bakes everything from airy chocolate éclairs to cream puffs. Come and learn all the essentials and tips to become a Choux Pastry Master!
Seats are limited to 12 students.
Bring home your creations and receive a class recipe book, a Valrhona apron and a 20% discount on the website.
Any cancellation 30 days or more prior to the day of class, will be refunded in full. Cancellations between 8-29 days prior to the class will receive a 50% refund. No refunds are given for cancellations within 7 days of the class. In the unlikely event that Valrhona is forced to cancel a class for any reason, you will receive a full refund. We cannot be held responsible for any other costs incurred in relation to the class.