Cream Puffs, Eclairs & More March 7, 2009

This course will take your home baking repertoire to the next level. Learn the basics of pâte à choux, the French pastry dough that serves as the foundation of such favorite sweet and savory pastries as profiteroles, beignets, gougères and the scandalous-sounding Paris-Brest (it’s not what you think!). By learning mixing, piping, filling and frying techniques, plus a couple versatile pastry cream recipes, you'll bring the delicate flavors of a classic French pâtisserie to your own kitchen.

Official Website: http://www.internationalculinarycenter.com