Pâte à Choux Workshop Date:2026-02-22 Then we’ll decorate with meringue

Then we’ll decorate with meringue woodland mushrooms and chocolate ganache bark

we will learn how to make a traditional chocolate soufflé leavened with egg whites as well as a custard base vanilla bean ice cream

we are considering adding a morning class at 10:30am

Detailed demonstration and hands-on instruction

Printed copies of all recipes made in class

Pâte à Choux Workshop Date:2026-02-22 Then we’ll decorate with meringueIn this class we will dive into the world of pte choux or cream puff pastry. This is a unique dough that forms the foundation of several delicious pastries. It's twice cooked and it amazing strength and flexibility allows for magnificent treats that are straightforward to customize and easy to make ahead. Well cover helpful tools and tips for piping, and discuss different fillings. We'll make filled cream puffs, eclairs, and savory cheesy gougeres.