Pâte au Choux

This is a live, interactive, hands-on cooking class held online via Zoom. See our event policies at the bottom of this webpage.

One magic dough, one perfect meal – that is the kind of culinary math we can all get behind!  Come join Chef Mike at 18 Reasons and learn the versatility and deliciousness known as pâte au choux!  We will make delicious first course gougeres: perfect cheesy puffs of flavor.  Then the same dough, with a chiffonade of mint beat in, will form little pillow of Parisienne gnocchi, which we surround with a ragoût of Spring vegetables.  Then on to sweets, as we pipe pâte au choux out into delicious chooux puffs, topped with a crunch craquelin topping and stuffed with Springtime basil and lemon.  What a meal and what a dough – ramp up your culinary skills across the board with this one base recipe and handful of technique.

MENU

Parmesan and Gruyere Gougeres

Herbed Parisienne Gnocchi in Spring Vegetable Ragoût

Lemon Basil Choux au Craquelin

Equipment and Ingredient List for this class linked here

This menu contains the following common allergens: eggs, wheat, dairy. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

If you’re new to 18 Reasons Online, please read this guide: How to Take an Online Class at 18 Reasons. Five calendar days before class, 18 Reasons may decide to cancel this class if not enough tickets are sold. We will notify registrants by email about cancellations.

Born in the Haight Ashbury neighborhood of San Francisco, Mike Weller grew up in suburbs of San Jose, where he discovered cooking as his first profession and lifetime passion. After wandering through typical teenage jobs at pizza joints and ice cream parlors, Mike’s first “restaurant” job was with Sambo’s Coffee Shops, slinging hash and cooking eggs for the bar rush and Sunday breakfast crowds.  He moved on to help open several restaurants, attend the California Culinary Academy, and study under European chefs with Michelin backgrounds. Later, Mike served as an executive chef for catering companies, wineries and country clubs.  When his son was born, Mike transitioned his career into teaching, returning to the CCA where he eventually became the Executive Chef and Director of Academics. Mike also returned to school for training in his new field, earning a Master’s Degree in Education. Having taught for Le Cordon Bleu North America in both online and brick and mortar schools, Mike is thrilled to return to teaching in a neighborhood-based community.  When he is not teaching he reaps the benefits of his backyard garden, kept in perfect order by his Master Gardener wife. 

^{Photo by Food Photographer David Fedulov on Unsplash}