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 craquelin topped cream puffs, along with pastry cream to fill them.  Plus we'll demonstrate how to make classic crullers and savory gougeres. These recipes will kick your entertaining up several notches.

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, craquelin topped cream puffs filled with pastry cream, 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 Class Format Price Class Status Register
Sunday, July 12, 2020 - 1:30pm - 5:30pm
In-Person $130.00 Sold out Add me to the waitlist