Cooking Class: French Choux Pastry–Profiteroles and Éclairs with Mardi Michels
Regular price $26.50 Save $-26.50
- Unsalted butter (1 pack)
- 1/2 teaspoon salt
- All-purpose (plain) flour (1 cup, 150g)
- 6 large eggs at room temperature
- Semi-sweet chocolate chips (1 cup, 200g)
- Light corn syrup or liquid glucose (2 tbsp)
- Whole milk (3/4 cup, 188 ml)
- Granulated sugar (2 tbsp)
- Cornstarch (3 tbsp)
- Pure vanilla extract
- Vanilla ice cream (or whatever flavor for filling)
- Nuts or sprinkles for decoration
- Kitchen scale (optional but useful)
- Cups and spoon measures
- Liquid measures (jugs)
- 2 x baking trays
- Parchment paper
- Cling film
- Rubber spatula
- Medium pots x 2
- Small pot or microwave-safe jug for heating milk
- Wooden spoon
- Wire hand whisk
- Small cookie/ ice cream scoops (1 teaspoon and 1 1/2 tablespoon size) (optional)
- 2 x large (18-inch/45 cm) piping bags
- 1 x open star (3/4-inch/2 cm) piping tip (optional but useful)
- 1 x plain (3/4-inch/ 2 cm) piping tip
- 1 x smaller piping bag (at least 14-inch/ 35cm)
- 1 plain (1/2-inch/1cm) piping tip
Mardi Michels is a full-time elementary school French (and cooking!) teacher and the author of eatlivetravelwrite.com where she writes about culinary adventures near and far. Mardi grew up in Australia, lived and taught in Paris for over five years, and now calls Toronto home. In 2014, Mardi and her husband purchased a home in Nérac (southwest France), which they operate as a vacation rental property. They spend as much time in France as they can! Mardi also teaches (mostly French) cooking and baking classes for adults and children (currently online!). Her first book, In the French kitchen with Kids, was published in 2018 (Appetite by Random House).
This conversation is suitable for all ages.
90 minutes, including a 30 minute Q&A.
Thoroughly enjoyed this class. Our profiteroles and eclairs looked and tasted like the real thing! I was quite amazed that we could make this choux pastry at home. Thank you, Mardi!
Mardi was great! She did a great job of explaining everything. I followed the instructions sent in advance and gathered my ingredients so that I could cook along. No problem keeping up and really happy with the finished product.
I learned how to make them! Both of them, - profiteroles and eclairs. They were beautiful, delicious, and just about ready for prime time with a little more practice! And it's all because the teacher, Mardi Michels, is splendid. The prep instructions were given us in advance, not the last minute. The warmth, and confidence and completely stress-free style stemmed from experience. Her timing was beautiful, showing rehearsal. I will be among the first to sign up for her next tutorial. It was completely delightful.
What a fantastic class! Received ingredients and recipe in advance, and all set to follow along with Mardi! She is so warm, friendly and present really well! Very easy to cook with her and she is very responsive to comments and entertain the class. Will definitely do more classes with Mardi! Merci!
The time flies by with Mardi Michels! She’s organized, articulate and clever, with a great sense of humor. I always learn new techniques which I can apply to many things aside the specific foods she’s working with. I try never to miss one!