Have you ever been intimidated by the thought of making pâte à choux? It is easier than you might think. In this hands-on class, Chef Dan Mikosz will demystify the versitile French pastry dough used to make both sweet and savory treats. You will learn to make a sweet choux which you will pipe into both éclairs and cream puffs and a savory choux which you will turn into gougères. You will also make a sweet pastry cream and a whipped cream for fillings and a delicate chocolate glaze for dipping. By the end of class you will be amazed at how simply you can turn a few everyday ingredients into sweet and savory treats. You will make plenty to both sample in class and take home to share with family and friends.

• Pâte à Choux
• Éclairs filled with Pastry Cream
• Cream Puffs filled with Pastry Cream and Whipped Cream
• Gougères
• Chocolate Glaze