Of all the pastry dough recipes there are, pâte à choux is by far the most unique. Nothing compares to it - from the way it is made to its flavor and texture. Baked, fried or simmered, it can be used as a garnish, appetizer, main course or dessert. In this class, Michelle DeBruyn will show you how to make this amazing dough, then shape, bake and fill it to create everything from classic to modern pastries. You will make: herby cheese gougères; chocolate-glazed éclairs with vanilla pastry cream; lemon-glazed cream puffs with citrus pastry cream; crunchy peanut butter and jelly puffs; and chocolate-glazed coconut cream puffs.