Join us as we demystify this classic French pastry used to make crème puffs and eclairs as well as cheesy gougères and meat and veggie-filled appetizer puffs. Pronounced “PAWT-uh-shoo, ” this versatile pastry dough is the foundation for a myriad of famous sweet and savory pastries. In this hands-on class, Chef Curtis Smith will guide you through pâte à choux cooking, mixing, and baking. You will then transform your freshly baked pastry puffs into delicious savory appetizers and decadent desserts. Elevate your baking skills as you begin to master one of the basics in every pastry chef’s repertoire!

On the menu: Pate a Choux served 5 ways, featuring Classic Cream Puffs, Savory Avocado Mousse, Cheesy Gougeres, and more!