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{"id":6569518891113,"title":"April 24th @ 1:00 PM Hands-on Pâte à Choux and Eclairs","handle":"april24th100pmhands-onptechouxandeclairs","description":"\u003cp\u003ePâte à Choux, also called choux pastry, is a delicate dough used for many pastries such as cream puffs, eclairs, and Paris-Brest. We will cover the basics of choux pastry and it's use in baking eclairs. We will also discuss how to make the pastry cream, arguably a component equally as important as the container for the cream.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;\"\u003eTom \u003c\/span\u003e\u003cspan style=\"color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;\"\u003efirst learned to cook and bake as a child in his mother's kitchen. As he grew up he fell out of love with the kitchen until he began watching The Great British Bake-off. Something there ignited the fire within. 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I am excited about the opportunity to share with you!\" ~ Tom\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eDate: April 24th @ 1:00 PM\u003c\/p\u003e\n\u003cp\u003ePrice: $55\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #212b36; font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 14px;\"\u003eWe will be following Covid compliance with masks, social distancing, and hand washing. \u003c\/span\u003e\u003cspan style=\"color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #212b36; font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 14px;\"\u003ePlease bring your own apron and a water bottle. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","published_at":"2021-03-23T09:08:48-06:00","created_at":"2021-03-23T09:08:50-06:00","vendor":"Love to Cook","type":"Class","tags":["April 2021"],"price":5500,"price_min":5500,"price_max":5500,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":39313720017001,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"4102021","requires_shipping":false,"taxable":false,"featured_image":null,"available":true,"name":"April 24th @ 1:00 PM Hands-on Pâte à Choux and Eclairs","public_title":null,"options":["Default Title"],"price":5500,"weight":0,"compare_at_price":null,"inventory_management":"shopify","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0003\/0546\/3307\/products\/3705842f5fb1c9aff88c3b85bcbcecfc796e08e9.jpg?v=1616512130"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0003\/0546\/3307\/products\/3705842f5fb1c9aff88c3b85bcbcecfc796e08e9.jpg?v=1616512130","options":["Title"],"media":[{"alt":null,"id":20412058271849,"position":1,"preview_image":{"aspect_ratio":1.0,"height":2000,"width":2000,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0003\/0546\/3307\/products\/3705842f5fb1c9aff88c3b85bcbcecfc796e08e9.jpg?v=1616512130"},"aspect_ratio":1.0,"height":2000,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0003\/0546\/3307\/products\/3705842f5fb1c9aff88c3b85bcbcecfc796e08e9.jpg?v=1616512130","width":2000}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cp\u003ePâte à Choux, also called choux pastry, is a delicate dough used for many pastries such as cream puffs, eclairs, and Paris-Brest. We will cover the basics of choux pastry and it's use in baking eclairs. We will also discuss how to make the pastry cream, arguably a component equally as important as the container for the cream.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;\"\u003eTom \u003c\/span\u003e\u003cspan style=\"color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;\"\u003efirst learned to cook and bake as a child in his mother's kitchen. As he grew up he fell out of love with the kitchen until he began watching The Great British Bake-off. Something there ignited the fire within. Since then Tom has searched, watched videos, read blogs, publications, and researched articles, and has taken that knowledge to the kitchen to practice. At college, Tom studied mathematics and physics and learned to apply some of the skills for precision and detail to his techniques in cooking. \"Food that we share is an expression of ourselves and forms lasting bonds and memories. I am excited about the opportunity to share with you!\" ~ Tom\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eDate: April 24th @ 1:00 PM\u003c\/p\u003e\n\u003cp\u003ePrice: $55\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #212b36; font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 14px;\"\u003eWe will be following Covid compliance with masks, social distancing, and hand washing. \u003c\/span\u003e\u003cspan style=\"color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #212b36; font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 14px;\"\u003ePlease bring your own apron and a water bottle. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e"}

April 24th @ 1:00 PM Hands-on Pâte à Choux and Eclairs

Product Description

Pâte à Choux, also called choux pastry, is a delicate dough used for many pastries such as cream puffs, eclairs, and Paris-Brest. We will cover the basics of choux pastry and it's use in baking eclairs. We will also discuss how to make the pastry cream, arguably a component equally as important as the container for the cream.

Tom first learned to cook and bake as a child in his mother's kitchen. As he grew up he fell out of love with the kitchen until he began watching The Great British Bake-off. Something there ignited the fire within. Since then Tom has searched, watched videos, read blogs, publications, and researched articles, and has taken that knowledge to the kitchen to practice. At college, Tom studied mathematics and physics and learned to apply some of the skills for precision and detail to his techniques in cooking. "Food that we share is an expression of ourselves and forms lasting bonds and memories. I am excited about the opportunity to share with you!" ~ Tom

Date: April 24th @ 1:00 PM

Price: $55

We will be following Covid compliance with masks, social distancing, and hand washing. 

Please bring your own apron and a water bottle.

 

Maximum quantity available reached.