You’re A Cream Puff! Profiteroles…

October 15, 2011 4:00 pm
October 15, 2011 6:00 pm
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Ger-Nis Culinary & Herb Center
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540 President St., Suite 2E, Brooklyn, NY, United States, 11215

Profiteroles. Cream Puffs. Choux à la crème. Whatever else you want to call them, you have to call them delicious. The soft puff pastry filled with any one of many rich, sweet fillings is always a hit when the waiter brings them to your table, drizzled with melted chocolate or dusted with powdered sugar. These sinfully delicious treats have been ordered in haut restaurants to accompany romantic marriage proposals and at corner bistros to placate excitable children. They have a magical quality that soothes with richness as they elevate with lightness. But what most people don’t realize is how easy these are to make at home. Imagine the amazement of your guests when you end your dinner party with a croquembouche, a tower of puff pastries filled with sweet pastry cream; or the look on your date’s face when you present a dish of profiteroles, filled with vanilla custard and topped with decadent dark chocolate. You won’t need a master French chef after taking this class. We’ll go through the process of making the puffs and the various fillings and then we’ll show you the techniques to put them all together to create a beautiful, tasty treat.

Recipes: Vanilla Bean Cream Puffs, Chocolate Éclairs, Vanilla Custard Croquembouche Towers

Class Type: Individual, hands-on cooking class

Class Notes: Exotic or plain, the profiterole, or cream puff (filled with pastry cream, whipped cream or ices cream) will WOW your guest. Learn the art and skill of creating them in 2 short hours!

Shawona Jones

Shawona Jones is a trained painter/ sculptor with a passion for sweets. She took her art background and placed it in a mixing bowl with sugar and spice to create a small cake decorating business with flair. Her painting skills shine through in her cakes with every new design. From anniversaries to weddings, she brings an artistic element to her cakes as well as great flavor. She believes in bold flavors to compliment the bold designs. Shawona combines her Pratt Institute days with those she cherishes at the Institute of Culinary Education every time she gets a new cake order. Her motto is to make a cake look too good to eat, but taste too good not to. Contact Shawona

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