Quick Bites from Pender

Posts Tagged ‘eclairs’

Choux Pastry at the San Francisco Baking Institute

In Kitchen Tips, Lessons From Cooking School on April 20, 2010 at 5:01 am

paris-brest-choux

This little fella is a Paris-Brest, named after the predecessor to the Tour de France. It`s a pastry made from choux, a classic french dough used to make eclairs, gougeres, cream puffs, Parisian Gnocchi and another few dozen other good things…

Today was my first day in a week-long course at the San Francisco Baking Institute. A gift I planned long ago to soften the blow of a milestone birthday hitting me later this week. (I`ll let you guess the number.) Read the rest of this entry »

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