Cooking Class: The Art of French Pastries
Learn the traditional French techniques for crafting decadent desserts in this fun cooking class.
You’ll learn how to prepare pâte à choux like a pastry chef using milk, butter, flour and eggs. This versatile dough forms the foundation of countless classic desserts. You’ll also explore how to make puff pastry and pie dough with butter, flour and salt, mastering the art of lamination by folding the dough to create delicate, flaky layers. Then, Chef James will guide you through assembling your pastries. Transform your choux pastry into dark chocolate-dipped éclairs and cream-filled profiteroles, then bake crisp apple pastries, golden palmier cookies and a traditional mille-feuille. Book your spot today!
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Pâte à Choux
With milk, butter, flour and eggs
Puff Pastry and Pie Dough
With butter, flour and salt
Classic Pastries
With dark chocolate, pastry cream, apples and sugar
Most dietary restrictions can be accommodated if noted prior to the event. Please mention this in the message field when you submit your booking request as adjustments to recipes cannot be made during class.
- Minimum Guests 2
- Maximum Guests 20
- Event Duration 3 hours
- Activity Level
Activity Level
- LabelsCouples, Gourmet, French, Baking, Pastry, Beginner
- This is a BYOB venue and alcoholic beverages are not available for sale. You are welcome to bring beer and wine to enjoy during class.
Outside Reviews for Chef James
Nathalie
17 Feb 2026
Chef James is a well-rounded professional spanning 15 years of experience: teaching, creating and storytelling. His cooking goes beyond your ordinary flavors, bringing something unique from different corners of the world. If you want to learn something new or delve into an experience with an exceptional chef, no need to look any further.
Event location: Albuquerque
Chef’s Place
Exact location is provided after booking.
Chef James is a seasoned chef-owner and hospitality professional with decades of experience leading kitchens and restaurant operations. He has overseen menu development, staffing, financial planning and purchasing for a self-sufficient restaurant concept in New Mexico. With a background in executive leadership, opening new concepts and managing large teams, he brings disciplined operations, strong cost control and an unwavering commitment to quality to every culinary experience.
