ABOUT THIS EVENT

Event Category

Food & Drink

Event Overview

December 6th, 2:00 pm to 4:00 pm in the west loop

Pâte à choux—the name of the French pastry behind cream puffs, gougères, and éclairs—is one of the most versatile recipes in classic patisserie. Somewhere between a dough and a batter, it takes its name from the rough, cabbage-like shape it takes when baked; once in the oven, it blows up like a balloon, so much so the Germans call these puffs “wind bags.”

This class will teach you how to make the Pâte à choux batter, cooked stovetop in a pan. Then students will then watch Dana demonstrate different shapes the dough can make, from the simple cream puff, to an eclair, round wheels of Paris-Brest, and cheesy gougers. We will also learn how to construct the holiday "Croquembouche", a tall tree made of cream puffs!

Students will take home an easy to follow recipe packet, and have the chance to nibble on the pastries during class.

Minimum age

All ages welcome

Location