In this hands-on cooking class with Chef Stacey, you will learn to prepare a classic French pâte à choux dough to serve as the foundation of luxurious eclairs and sweet or savory cream puffs. Master this traditional pastry technique to achieve delicately crisp, golden outer shells with light, airy centers worthy of a French patisserie. Fill your baked choux with silky pastry cream and chocolate ganache, sweet and tart passion fruit curd or a savory combination of black pepper and Asiago cheese.
With pâte à choux, pastry cream and chocolate ganache
With pâte à choux, pastry cream and passion fruit curd
Savory Cream Puff
With pâte à choux, black pepper and Asiago cheese