Basics of French pastry class


  • profiteroles (pate au choux) with praline pastry cream
  • lemon curd tart with meringue

Class notes

The tart crust was too bitter for my taste because of the vodka we added to the dough, and the meringue didn’t have enough time to set up so was a bit runny. The profiteroles (pate au choux) seemed a bit undercooked, but were tasty. The praline paste the chef made from scratch is amazing — would like to try that in the future.

I’m glad I had this experience, but I realized I don’t have the patience for a casual, social class like this. I’d prefer something more orderly and focused on learning. Chef Nathan (who went to Scottsdale Culinary) was great, and suggested I look into Arizona Culinary Institute, where some of his favorite teachers are, if I’d like to pursue more serious training.