There is something intrinsically elegant about a choux pastry.
From the golden dough to the rich fillings, choux simply don’t leave one indifferent.
Thankfully for us, the gluttonous of this world, it is rather simple to make.
LIES (you say)
No. No lies. (I reply)
They’re über easy when it’s Jessica teaching you.
A charming Irish lady who fell in love with Montreal two years ago, Jessica runs bakery workshops on weekends. No need to sign up your life to the Lincoln Apartment Bakery however. Unlike other places, you can simply show up for one session and learn some techniques to master your favorite indulgence. Even unskilled students are welcome. I managed to put more butter on my apron than in the saucepan throughout the session and I still left feeling like a chef.
On today’s menu? Lemon cream puff and éclairs au chocolat.
Jessica’s classes are interactive. With Elvis serenading us, we all quickly got down to work, starting with the dough.
It needed just 5 ingredients: water/butter/sugar/flour and eggs, free range (for the love of our poultry).
We cooked, stirred, whisked, mixed, and put our small mounds of golden–puffs-to-be in the oven.
Meanwhile, we prepared our (exquisite) lemon curd and folded it into freshly whipped cream.
Half an hour later, our magnificent puffed pillows were ready.
Look at this nerd at work.
A tiny bit of icing powder gave them an angelic feel.
Et voilà! 
I filled the take-away box to pack some of those precious goodies and show off my newly acquired skills. Thanks a ton Jessica for the lovely morning and see you soon! Info on how to book below.
http://www.lincolnapartmentbakery.com/
| lincolnapartmentbakery@outlook.com |
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Mtl Food Snob 
Hey not to offend the lady running the classes here, but maybe she should learn how to make chou paste before teaching anyone. Those choux are undermixed, underbaked and have cracked on top. The oven temperature at which they were baked was probably too low. – A pastry chef!
Hello So,
These choux are actually the work of her students, including me! You’re completely right that we need much more training. The class was a great starting point and hopefully with time, our choux will be better mixed, better baked and with no cracks on top 🙂