Cream Puff Swans - forgot all about these!  Made them in pastry school.

Cream Puff Swans

Pâte à Choux Pastry Swans French Pastry Easier than you think, Creampuffs

Cakes, Entremets, Petit Gateaux and Tarts with Chef Frederic Bourse at The French Pastry School: January 13-16 (1:00 pm - 8:00 pm).  $1,260

Cakes, Entremets, Petit Gateaux and Tarts with Chef Frederic Bourse at The French Pastry School

White Chocolate Cream, Pistachio, Strawberry and Orange Basil Pearls by Chef Joel Reno

-white Chocolate Cream Pistachio Strawberry and Orange Basil Pearls by Chef Joel Reno The French Pastry School Paul Strabbing Photography by chefsroll

Learn to make Lemon Tart with French Meringue at The French Pastry School's The Finest French Tarts course with Chef Scott Green, March 5 - 7th

Learn to make Lemon Tart with French Meringue at The French Pastry School's The Finest French Tarts course with Chef Scott Green, March 5 -

Do you like éclairs? What about profiteroles, cream puffs, and cheesy gougères? Aside from making us drool just thinking about them, the one thing all these pastries have in common is that they're made from pâte à choux — a staple of the French pastry kitchen. Think you can't make them at home? I beg to differ! Here's everything you need to know to make a batch tonight.

How To Make Pâte à Choux (Choux Pastry)

The Finest French Cakes by Chef Joel Reno at The French Pastry School: March 25-27 (4:00 pm - 9:00 pm). $575

Gallery - CE - Cakes, Entremets, Petits-Gâteaux, and Tarts by World Pastry Champion, Chef Patrice Caillot

Fougasse Bread Demonstrated by The French Pastry School. One of my sons teachers.

See Master Baker Jonathan Dendauw of The French Pastry School make the classic French recipe, Fougasse Bread with Amoretti Organic Extra Virgin Olive Oil and.

Pinterest
Search