Who You Calling a Cream Puff?
4 hours
Ever wonder how to make those tender hollow little cream puff shells? Well join us to find out! Learn the history and basic techniques of creating sweet and savory pastries from pate a choux (pot-a-shoo) dough. You will make your own dough and create éclairs, cream puffs, and savory creations to take home. We’ll also make pastry cream, whipped cream, and chocolate ganache in class to fill your puffs.

You'll leave BAKE! with the knowledge to make these pastries at home, several recipes and a variety of pastries you made in class.




$100

Tuesday, October 19, 2010  5:30pm-9:30pm
Saturday, November 27, 2010  8:00am-12:00pm
Saturday, January 22, 2011  1:00pm-5:00pm