2nd Williams-Sonoma Demo
I had the opportunity to demonstrate another technique at Williams-Sonoma today. The goal: demystify the feared pâte à choux. The demo went really well, I had a few friends come, but most people who watch are people already in the store. Both of my demos there have been really casual, but successful. The choux baked perfectly, and the whipped cream was delicious. I used my vanilla sugar in the whipped cream, adding a layer of complexity. After the cream puffs were done, more people came up to me to try them and talk to me. I explained to everyone that they are actually really easy to make, and they use no special ingredients. By the end, I was satisfied and really hungry (I had been there for over 3 hours).