2016-04-01-15-31-03We’ll be exploring the full range of possibilities that pate de choux (the egg-y dough that cream puffs and eclairs are made out of) presents us in creating delectable, whimsical pastries. We’ll make eclairs filled with decadent Italian Buttercream and topped with tempered chocolate, cream puffs filled with berry-white chocolate ganache, and even try our hand at religieuse, a cream puff stack that’s as whimsical as it is delicious. With pate de choux, the sky’s the limit!

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It’s All About Choux: Eclairs, Cream Puffs & More Baking Class – October 22, 2017