Cream Puffs to Gnocchi: Mastering Pate a Choux

Friday, June 14, 2024 6:00pm to 10:00pm
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3674 18th St.
San Francisco, CA 94110
United States
Member Price: 


A hands-on in-person cooking class. Alongside the tasting of baked goods, a seasonal salad will be served with wine or beer. This class is limited to 12 students. Review our registration and cancellation policies here.


One magic dough can create a delicious appetizer, a main course, and a dessert. Can't believe it? Join us for a class celebrating the versatility of the iconic pastry known as Pâte à Choux!

First, you'll make gougères. 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 the main course, you'll make Parisienne gnocchi. They're like their Italian counterparts, except these cheesy herbed dumplings use pâte à choux dough instead of potatoes to make little pillows of deliciousness. You'll serve the dumplings with brown butter and even more cheese. Finally, we'll work together to make a show-stopping dessert: the croquembouche. French for “crunch in the mouth”, a croquembouche is a cone-shaped tower of cream puffs (profiteroles) bound together by caramel.

Add this dynamo of a dough to your repertoire with this essential recipe!




Gnocchi à la Parisienne with Brown Butter and Sage

Croquembouche—Vanilla Custard-Filled Cream Puffs with Caramel


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 before purchasing a ticket.

Let’s Cook Together! 



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.

Image by Hanneke Visschers from Pixabay