Éclairs and Cream Puffs

There are many superheroes in the pastry lineup (think buttercream, meringue, and the perfect pie crust), but none are as versatile and easy to master as Pate a Choux, or choux paste. This classic French dough is the key to delicious eclairs, cream puffs, profiteroles, and gougeres, and it comes together with simple ingredients, a practiced technique, and no specialty equipment. Practice a range of applications for this versatile dough and learn why it’s the perfect go-to for appetizers and desserts at your next gathering!

This workshop is for adults 18 +. Class length estimate is 4 hours. Younger bakers may attend with permission from CSCA only when accompanied by a parent or guardian