The experience in a nutshell
Type of the event
Cooking classes, French
Number of guests
1 to 10
Time of the event
Live from Paris: 8:00 PM (3 hours)
See the menu
INGREDIENTS
Pâte à choux
1 egg
40g or 1/3 cup all purpose
35g or 1/4 cup water
35g or 1/4 cup milk
30g or 2,5 tbsp unsalted butter
1 egg
40g or 1/3 cup all purpose
35g or 1/4 cup water
35g or 1/4 cup milk
30g or 2,5 tbsp unsalted butter
Topping
20g or 1/4 cup almond flakes
20g or 1/4 cup almond flakes
Crème mousseline au pralinée
200g or 1 cup milk
3 egg yolks
60g or 1/4 cup sugar
10g or 1,5 tbsp maizena (corn starch)
25g 2 tbsp butter
50g or 1/4 cup praliné paste if you cannot find it you may also use any time of nuts paste
200g or 1 cup milk
3 egg yolks
60g or 1/4 cup sugar
10g or 1,5 tbsp maizena (corn starch)
25g 2 tbsp butter
50g or 1/4 cup praliné paste if you cannot find it you may also use any time of nuts paste
EQUIPMENT
apron
1 table spoon
scale (digital or analytical) to weight the ingredients
medium sauce pan
wood spatula
stove
big bowl
baking tray
parchment paper / silicon mat
2 Pipping bag
whisk
pastry tip star type 14mm
oven
large plate for presentation
bread knife
1 table spoon
scale (digital or analytical) to weight the ingredients
medium sauce pan
wood spatula
stove
big bowl
baking tray
parchment paper / silicon mat
2 Pipping bag
whisk
pastry tip star type 14mm
oven
large plate for presentation
bread knife
Other experiences by Gaby and Carlos
$26 Price per guest
4.8/5(33)