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Baking and Pastry Arts: Pate a Choux 3 Ways (SR)

Course number : REC134   ID : 21362    Section Number : 1
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Move beyond the simple box of cake mix. Learn fundamentals and develop a new skill. In this class, we craft the perfect sweetly filled eclair and cream puffs from fresh baked pate a choux. Using the same dough, learn step by step instructions as to how to create savory gougeres for small bites for brunch. These ingredients must be purchased prior to the course: whole milk, all-purpose flour, eggs, granulated sugar, heavy cream, chives, cream cheese, parmesan cheese, salt, pepper.
 

Class Details

1 Sessions
Weekly - Thu

Location
OFF CAMPUS

Instructor
Continuing Education Instructor 

 

Notice

Please read:  This Structured Remote Course is entirely online. The course does meet as a real-time online session during the scheduled class time. This course is offered in an online format only. Students must be able to access the course from your own computer/tablet using a link that will be emailed at least one business day prior to the course start. FCC will not be able to provide individual technical support to students during the class sessions. Should you experience difficulties and not be able to access the course, please contact the program office. Only students who have paid the course fee and are officially on the class roster, may join the online class session.

In County 

Price: $0.00

In State 

Price: $5.00

Out of State Price 

$10.00

Registration Closes On
Wednesday, December 9, 2020 @ 12:00 AM

Fees:

 $19.00


Schedule Information

Date(s) Class Days Times Location Instructor(s)
12/10/2020 - 12/10/2020 Weekly - Thu 6:30 PM - 8:30 PM Frederick, OFF CAMPUS  Map, Room: Off Campus Location Continuing Education Instructor