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, Vindi Rathnayake will guide you through making this amazing dough, then shape, bake, and fill it to create piles of treats. You’ll learn how to make traditional chocolate-dipped eclairs with crème diplomat; fluffernutter eclairs filled with peanut butter crème legere and topped with toasted Italian meringue; choux au craquelin (buns with a sugar crust) filled with raspberry pastry cream; and cream puffs filled with lemon cream and dusted with powdered sugar.

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.