Pate Choux, Pate Choux, Pate Choux. What is it? How do I make it? Let’s take a class!

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Hells bells, how the hell to I pronounce it?!?! I know how to find out, that’s for sure. Shuna Lydon of Eggbeater is a fancy pasty chef and is putting up a class this coming weekend. It’s on Sunday from 1 to 3:30pm in Berkeley. I’ve taken her knife skills class, hosted same class and taken her baking class. She more than knows what she’s doing, plus she’s got cool stories about working in professional kitchens. This is my favorite, even the horror stories. WoooOOOooOoo.
What is Pate Choux? Here’s what Shuna has to say about it.

Pate Choux. Its versatility is practically unmatched. A double-cooked dough, choux looks easy on paper but can be confounding upon attempt. Whether for savoury or sweet use, choux is the work-horse of the dough world. It’s the lumber jack, the invisible plain Jane of grade-school, the nerdy kid who became the computer genius. The wolf in sheep’s clothing.
Pate choux can carry the weight of salty dry cheese and become an elegant gougere, puff so high its airy center can hide a clown-car’s amount of whipped cream or custard, be poached to become a rich gnocchi, and fried in any shape to become a beloved doughnut or churro.


I know it’s short notice, but there’s only a few spaces left and if you’re on the fence about it, RIGHT NOW is the time to register.
Look, it’s only $68 dollars. How could this possibly be wrong?
Please visit the Pate Choux post on her blog for the particulars.
Sunday June 11, 2006
Berkeley, CA 1-3:30 pm
$68
Come one, come all, come hungry to learn.

3 thoughts on “Pate Choux, Pate Choux, Pate Choux. What is it? How do I make it? Let’s take a class!”

  1. Wish I didn’t have a conflict this weekend and could take Shuna’s class with you.
    I am eagerly waiting to hear how you use pate choux in your meatcentric kitchen. Have fun!!

  2. I could put you, mr biggles, in the middle of a cream puff you’re so sweet!
    thank you.
    I hope people sign up, it’s really a miraculous dough.

  3. You will love making pate choux, Biggles. I guess I have a knack for it, because from the first time I made it, I had no problems with it. By the time I got to culinary school, I got to witness some failed attempts from other students, while mine always turned out perfectly.
    But it isn’t really hard, and pros have tricks to making it that Shuna will teach you to make it foolproof.
    My favorite use for the dough is gougeres–melt in your mouth cheese puffs are a wonder to taste.
    And yeah–I want to see what you come up with when you get to making it!