Eclairs, Savory and Sweet, with Jim Dodge

Description

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.

Cost

  • General Public: $60.00

Instructors

Meetings

Meets at Boston University: 808 Commonwealth Ave., Demonstration Room, Room 117 from 6:00 pm to 8:00 pm on Tuesday, October 21, 2014 (1 meeting)