The Sweet & Savory Guide to Soufflés and Choux Pastry

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 12 students. Review our registration and cancellation policies here. 
 

Fluffy soufflés and airy choux pastry seem to magically defy gravity and density. Despite their daunting reputation, soufflés and choux are actually quite simple to make. Our resident French cuisine instructor, Zoé, will guide students through the foolproof tips and techniques needed to perfect this light-as-air art! 

All classic soufflés, sweet and savory, start with a base that provides its flavor and structure. They then rely on the power of eggs to achieve great heights and impressive results. Like with soufflés, choux pastry dough is the same for both sweet and savory versions. Add nutty gruyère cheese to make savory gougères; add pastry cream, whipped cream, or ice cream for a sweet choux cream puff. Master these versatile bases and unlock a new world of homemade soufflés and choux!

MENU
Savory Choux Pastry
Gougères ~ Choux Pastry with Nutty Gruyère Cheese 

Sweet Choux Pastry
Cream Puffs Choux Pastry with Vanilla Bean Chantilly Whipped Cream

Savory Soufflé
The Classic Cheese Soufflé

Sweet Soufflé
Chocolat Soufflé

Soufflés will be served with a seasonal vegetarian leafy salad

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

Let’s Cook Together! 

Zoé McLaughlin was born in Paris and raised in San Francisco. She graduated from Le Cordon Bleu in Paris and worked in restaurants in France while she wrote and published her first cookbook – a collection of family recipes influenced by her multicultural upbringing. She now lives in San Francisco, where she works in the non-profit culinary world and hosts online cooking demonstrations. She has a passion for bringing together the diverse flavors and culinary traditions of the Bay Area with the time tested techniques of classical French cooking.

_{Photo courtesy of Zoe McLaughlin}