Of all the pastry doughs there are, pâte à choux is by far the most unique - and with a name meaning “cabbage” in French - nothing compares to it. From the way it is made to its flavor and texture, it can be baked, fried, or poached, and can be used as a garnish, appetizer, main course, or dessert. In this class, Marianna Stepniewski will guide you through making this amazing dough, then shape, bake, and fill it to create some modern treats. You’ll learn how to make fluffernutter eclairs filled with peanut butter creme legere and topped with toasted Italian meringue; POG choux au craquelin (orange-scented choux buns with guava craquelin and passionfruit curd); bite-sized chocolate chouquette filled with dulce de leche; and for a savory spin: banh mi-inspired eclairs with lemongrass chicken, pickled vegetables, and aioli.

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.