Eclairs, Savory and Sweet

Starts:
6:00 pm on Tuesday, October 21, 2014
URL:
http://www.bu.edu/foodandwine/seminars/tastings-demonstrations/
Register:
http://www.bu.edu/foodandwine/seminars/tastings-demonstrations/
Address:
808 Commonwealth Ave
Room:
117
Contact Organization:
Food & Wine Experiential Programs
Contact Phone:
617-353-9852
Fees:
single
Fees:
60
Speakers:
Jim Dodge
Audience:
public
Deadline:
10/14/2014
Jim Dodge, one of this country’s finest pastry chefs and culinary teachers, will demonstrate the techniques of using pâte à choux—a pastry that combines butter, flour, eggs, and water—and how to incorporate it into delectable dishes that can be enjoyed throughout a meal. The classic savory and sweet éclairs originated in France, but the basic pastry components are introduced in cuisines from most all countries. Using choux for each course, Chef Dodge will demonstrate the preparation of a full meal, which guests will enjoy along with wine pairings.