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Pâte à Choux How-To

Saturday, April 12|
11:00 AM PST|
    Pâte à Choux How-To
    Pâte à Choux How-To
    Pâte à Choux How-To

Pâte à Choux How-To

Saturday, April 12|
11:00 AM PST|
$215.00

In stock

In this hands-on class taught by pastry chef Samantha Gainsburg of Butter Shtick, you will learn how to make the perfect Pâte à Choux dough for eclairs and profiteroles. Working in pairs, students will learn how to make and bake this versatile dough, as well as receive expert tutelage on craquelin topping, fillings, glazes and garnishes. Creations may include such delicacies as: a Banoffee-inspired eclair with salted caramel, raspberry and rose eclairs, and delicious and rich Gianduja (chocolate and hazelnut) profiteroles – all filled and garnished beautifully! Together, we will also enjoy a seasonally-inspired lunch featuring a savory cheese and vegetable galette made with our own Bellsong cheeses, accompanied by a salad and a glass (or two) of wine. Join us for this pre-Easter class and then debut a new dessert at your holiday table to truly wow all your guests!

Date

Saturday, April 12

Time

11:00 AM PST

Address 18432 Snohomish Avenue Snohomish, WA 98296
Category:
The Instructor

Samantha Gainsburg

Classes

Pastry Chef Samantha Gainsburg is the mind behind Butter Shtick, a multi-faceted creative outlet based in Seattle. Previously in charge of the pastry programs at Mamnoon, Canlis, Cafe Juanita and Temple Pastries locally, she also draws from her time in New York and Las Vegas, as well as multiple culinary trips to Turkey, to embody these experiences through beautifully crafted and delicious pastries. Samantha is particularly committed to seasonality, locality, and sustainability through the use of local flours, fruits, and botanicals. Butter Shtick products can be found through pop-ups, custom orders, and workshops.

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