Being proficient in most aspects of baking – well, really anything – requires practice. Repetition, repetition, repetition makes a huge difference in our understanding of a bread or pastry and our ability to make it well every time. We invite you to get your reps in with us by your side to review the key techniques and guide you. (As always we’ll do the measuring and cleaning so that you can focus on the baking.) In this class we’ll practice pate choux piping.
The sessions are designed for students who have already taken a class in the specific area. You will leave with more practiced hands and a better understanding of the particular area of baking. (Most likely you will not leave with new recipes or finished breads or pastries.)