Who You Calling a Cream Puff?

cream puffs

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.

What our guests have to say about this class:

There are so many different uses for this dough. I didn't realize you could make them savory. —Betty L.

This class was so much fun and informative. I can use the knowledge from this class in so many ways. —Patrice M.

I never thought I would feel confident to try these at home, but now it seems doable. All of the baking classes are fun and make things that appear difficult on TV much easier in practice. This has been my favorite course yet. —Anon.


Dates for the Class Price Class Status Register
Sunday, January 12, 2020 - 8:00am - 12:00pm
$130.00 3 spots left
Saturday, February 15, 2020 - 8:00am - 12:00pm
$130.00 9 spots left
Friday, March 27, 2020 - 1:00pm - 5:00pm
$130.00 12 spots left
Thursday, May 14, 2020 - 10:00am - 2:00pm
$130.00 11 spots left
Sunday, July 12, 2020 - 1:30pm - 5:30pm
$130.00 12 spots left