Pate Choux. Its versatility is practically unmatched. A double-cooked dough, choux looks easy on paper but can be confounding upon attempt. Whether for savoury or sweet use, choux is the work-horse of the
dough world. It's the lumber jack, the invisible plain Jane of grade-school, the nerdy kid who became the computer genius. The wolf in sheep's clothing.
Pate choux can carry the weight of salty dry cheese and become an elegant gougere, puff so high its airy center can hide a clown-car's amount of whipped cream or custard, be poached to become a rich gnocchi, and fried in any shape to become a beloved doughnut or churro.
My own trajectory with this intriguing dough is a quizzical one. Having read about it and studied photos of its process for many years, I was forced to make it weekly in the most pressurized kitchen of my career. Devoid of a fancy convection oven our neatly lined up mounds of golden dough always fell tragically mid bake.
When The French Laundry Cookbook was in full scale production Thomas leaned into my ear and said, "Make sure the gougeres you give to Deborah [Deborah Jones, our photographer] are the ones you've baked."
Learn pate choux tricks, get hands-on instruction with piping, taste your results, understand the whys and the hows of this multi-faceted dough, take home a recipe.
Sunday June 11, 2006
Berkeley, CA 1-3:30 pm
You may remit payment through the PayPal link or email me if you'd like to send a check.
Come one, come all, come hungry to learn.