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Who You Calling a Cream Puff?

Zingerman's pâte à choux recipe
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 pâte à choux (pot-a-shoo) dough. You'll make your own dough and pipe éclairs and cream puffs. We’ll make pastry cream, whipped cream, and chocolate ganache to fill your creations. These recipes will kick your entertaining up several notches.

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, a dozen and a half cream puffs, pastry cream and ganache to use later, and great coupons.

Sunday, June 10, 2018 9:00am-12:00pm
$125.00 4 spots left
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Great way to learn tips and have fun with other baking enthusiasts. - Michelle T.