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December 11, 2021 1:00 PM
Elyse Chatterton
120 mins
Live Class
On-Demand Class
$ 40.00 CAD
plus tax
If you're looking for an easy way to elevate your party menus this holiday season, join our class on Choux Pastry Basics and learn how to make this classic French pastry then use it in our favourite savoury and sweet party bites. Kathryn Joel will teach you how to make a batch of deliciously cheesy Gougères (aka Cheese Puffs) then Elyse Chatterton will take over to teach you how to make Profiteroles, filled with a chantilly cream and topped with chocolate. You'll end your class with savoury and sweet choux puffs that you can eat or keep - we'll be talking you through how to freeze and reheat your choux pastry puffs too.
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Ingredients, Gougères: unsalted butter, all-purpose flour, eggs, Swiss Gruyère cheese, cayenne pepper, fresh thyme
Ingredients, Profiteroles: unsalted butter, all-purpose flour, milk, eggs
Ingredients, Chantilly Cream: whipping cream, pure vanilla extract, optional: St. Germaine, Brandy, Grand Marnier, Amaretto etc.
Ingredients, Chocolate Sauce: dark chocolate callets (we use callebeaut), whipping cream, golden syrup (or agave syrup or sugar), unsalted butter
Specialty Equipment: digital weighing scale, kitchen aid with paddle attachment (optional), piping bags (optional) with 1/2 inch plain round tip (for choux pastry) and a star tip
When you register for an online class at Get Cooking you can choose to cook along with us, or to sit back, take notes and ask questions, then cook in your own time.
Class sizes are limited to ensure everyone has an opportunity to communicate directly with our Instructors
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
All in-person classes include a meal of what we make, as described in the event description.
A selection of beverages (wine, beer and more) is available at all our classes for an additional charge.
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
Join Chef Owner Kathryn Joel for an introduction to filled pastas and learn to make our egg-yolk enriched fresh pasta dough, perfect for creating light and delicate filled pastas. You’ll prepare two types of filled pasta with sauces. Begin with Ravioli filled with winter squash, served with a deliciously aromatic parsley and walnut chopped sauce. Next, make Swiss Chard & Ricotta Tortelloni, served with a simple but flavourful brown butter and sage sauce. This class is an ideal complement to our Pasta Basics class and is suitable for vegetarians.
Join Chef Owner Kathryn Joel for an introduction to filled pastas and learn to make our egg-yolk enriched fresh pasta dough, perfect for creating light and delicate filled pastas. You’ll prepare two types of filled pasta with sauces. Begin with Ravioli filled with winter squash, served with a deliciously aromatic parsley and walnut chopped sauce. Next, make Swiss Chard & Ricotta Tortelloni, served with a simple but flavourful brown butter and sage sauce. This class is an ideal complement to our Pasta Basics class and is suitable for vegetarians.
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