Pâte à Choux (pronounced pat-ah-shoo) is the paste-like dough used for making the crispy shells of cream puffs, eclairs and gougères (French cheese puffs). Learn the basic techniques behind baking this delicious and versatile pastry with Chef Jen Tarantino Reyes. In this hands-on class, you will learn the best techniques to create perfect crispy shells, understand the science behind baking them to puffed perfection, and discuss variations to the master recipe. Chef Jen will teach you to pipe your Choux dough into circular puffs and long shells. In addition, you will learn to craft a smooth and creamy Vanilla Pastry Cream and a perfect Chocolate Ganache glaze. Sample some in class and take the rest home.

• Gougères – The Classic French Cheese Puff with Gruyere and Parmesan Cheese
• Savory Gougères – Filled with Chef prepared Smoked Salmon Mousse
• Classic Éclairs with Vanilla Pastry Cream and Chocolate Ganache Glaze