Who knew Pâte a Choux was so simple!?

Welcome!  I am extremely excited to share my new baking adventures with you all and am extremely grateful for all of your support.  As most of you know I've been toying with the idea of going to culinary school for years but it took a move across country and lots of discussions with loved ones before I actually took the plunge.  Now that the first class is over I can't believe I waited so long! I know, I know, I can hear the collective "we told you so!"

Saturday July 9th: Day 1 Techniques of Baking at the Cambridge School of Culinary Arts. 

• First Chef Hong gave us a crash course on pâte a choux (pronounced pat-a-shoe) and crème pâtissière.  What are those you ask? Well, if you've ever had an eclair or cream puff then you've eaten pâte a choux (cream puff paste) and crème pâtissière (pastry cream/filling)!
• Demo complete, aprons on and wooden spoon in hand I was ready to bake! Cubes of creamy butter were melted into boiling salted water and combined with all-purpose flour to create a grainy, golden paste.  Then in went the eggs until everything was shiny, silky and ready to be piped into beautiful shells.

• While the puffs were baking we chose our fillings and prepped our stations for the crème pâtissière.  I opted for lemon and got down to business.  I gently whisked egg yolks and sugar until pale and thick, then added a touch of flour and pinch of salt before gradually adding heated cream.  Did I mention this recipe is not low in cholesterol!? After re-heating the mixture we ended up with a lusciously thick crème pâtissière which was only enhanced by lemon extract and perfectly whipped cream.  Those cream puffs just couldn't wait to be filled...

• ...and they were begging to be dipped in melted chocolate and royal icing.

• Now if only I liked cream puffs...:)