Pate au Choux- Eclairs, Cream Puffs & More! Thurs. April 23rd 6:00pm

Pâte à Choux: Éclairs, Cream Puffs & Gougères

Discover the magic of pâte à choux in this technique-driven, hands-on baking class. From crisp, hollow shells to rich fillings and savory bites, you’ll learn how one versatile dough transforms into elegant éclairs, delicate cream puffs, and cheesy gougères.

How the class works:
We’ll begin by preparing pâte à choux from scratch, learning the science behind properly cooking the panade, incorporating eggs, and achieving the perfect pipeable consistency. You’ll pipe and bake your shells, mastering the techniques that create hollow centers and crisp exteriors.

Once baked, we’ll fill éclairs and cream puffs with silky pastry cream and finish with classic glazes or toppings. We’ll also prepare savory gougères, folding cheese into the dough for light, airy bites perfect for entertaining.

Throughout class, we’ll cover troubleshooting tips for deflation, cracking, and consistency — so you leave confident making choux at home.

What you’ll take home:
An assortment of filled éclairs, cream puffs, and savory gougères — beautifully boxed and ready to enjoy or share.

This class is open to all skill levels and perfect for anyone wanting to master a foundational French pastry technique that feels both impressive and approachable.