Mar 27 – Pâte à Choux

Sun, March 27, 10:30 am - 1:30 pm

Mar 27 – Pâte à Choux

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, Katharine Wright will show you how to make this amazing dough, then shape, bake, and fill it to create both classic to modern pastries. You will make: chocolate-dipped eclairs with vanilla pastry cream; citrus-glazed cream puffs with chantilly cream; chouquettes; choux au craquelin with pistachio cream; and manchego and smoked paprika gougeres.

We are excited to welcome you into our space and would like to remind you of our covid policy. For the safety and comfort of our staff, guests, and their loved ones at home, we are requiring proof of vaccination and ID to attend in-person events in our space. Please make sure you and your guests know to bring either their vaccination card or a photo of their card as well as their ID. All guests will be required to wear a mask during instruction regardless of vaccination status. If you have had symptoms of covid or if you have been in close contact with someone with covid in the past 14 days, you will need a negative covid test to attend class. If you are sick, please stay home. Thank you for your help keeping each other and our staff safe!

Itching to get back into the Pantry kitchen, but still feel hesitant about the end-of-class dinner party? We get it! We are happy to pack up your meal at the end of class for you to enjoy at home. We’ll check in at the start of class to see what you’d prefer!


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