Perfecting the pâte à choux is the gateway to a land of sweet and savory bites. It is a versatile dough, with flavors and shapes limited only by your creativity. Join Jennifer Altman to learn this classic French pastry with modern and bold new flavors. Jennifer's food science prowess will guide you to understanding how we bake these puffy treats!
Gougeres — These light-as-air gruyere cheese puffs are the perfect canvas for savory fillings (or solo snacking). Make them ahead of time and you'll have a delicious appetizer at the ready for your holiday parties.
Gnocchi a la Parisienne — Parisienne gnocchi are just like their Italian counterparts except these cheesy herbed dumplings use pâte à choux dough instead of potatoes to make little pillows of deliciousness. At the end of class, we will serve them with brown butter and even more cheese.
Lemon Meringue Eclairs — Crispy eclairs are filled with tart lemon curd and topped with fluffy meringue which is then torched to a golden brown. Jennifer's lemon curd has won fans in our staff and students!
Chocolate Glazed Cream Puffs — Classic cream puffs filled with vanilla cream and dipped in chocolate glaze.
Jennifer Altman began her culinary journey at age eight baking and cooking for her family and friends. After a career in science, she followed her passion and became a pastry chef. She is now a culinary instructor teaching both professional and amateur cooks nationally and internationally. She loves anything to do with food—cooking, gardening, recipe developing, teaching, and is particularly interested in food sustainability.