Hands-on Baking: Pate a Choux

cooking with flour

Hands-on Baking: Pate a Choux

Wednesday, March 29
11 a.m. – 1 p.m.


Pâte à choux is a classic French dough typically used to make éclairs. Once you master the basic dough technique, you can create a variety of treats, both sweet and savory. In this class, you will learn to work with a piping bag and use a variety of techniques to prepare chocolate eclairs, cheesy gougères, and cinnamon-sugar churros. Each student will take home a sampling of the treats made in class.

Jessica Ellington, executive pastry chef and owner, Sweet Bee
ITW Kitchen, Learning Center

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