Choux Pastry: Cream Puffs & Éclairs

Choux is the closest thing to a magic trick in French pastry. You cook a dough on the stovetop, beat eggs into it until it is exactly right, pipe it out, and it puffs up hollow and crisp in the oven.

You make the dough yourself and learn the consistency test that tells you when to stop adding egg. That one thing is the difference between a puff that rises and a puff that does not, and almost nobody explains it. Then you pipe, bake, fill with pastry cream, and finish. Cream puffs and eclairs, both out of the same bowl.

This is a relaxed room. No judgement, no rushing, and nobody expects you to have done this before. Beginners are genuinely welcome, and so are people who have been baking for years.

Everything is provided. Ingredients, equipment, aprons, and recipes to take home.

Seats are limited to 10 so…