Éclairs to Churros: All About Pâte à Choux

What exactly is Pâte à Choux? Is it a batter? A dough? How do eclairs get hollow centers? What exactly is a churo? If you've wondered the answer to any of these, you've come to the right place. In this class, we'll learn about the art and science of choux pastry (pronounced "shoe"), a classic French pastry used for a wide world of delicious treats: eclairs, croquembouche, cruller doughnuts, and more! 

We'll make a large batch of choux dough and pipe and bake our way through different shapes and flavors of the versatile pastry. Some will be filled with decadent creams or flavored with sweet and savory ingredients. We’ll serve a light, vegetarian meal (seasonal salad, cheeses, and more) and you'll go home with a box of half a dozen baked goods to share (eclair, churro, chouquette, gougere).

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Chouquettes - Sweet Puffs

Churros with Chocolate Dipping Sauce

Éclair - Cream-Filled and Glazed Pastries

Gougère - Savory Cheese Puffs

Paris-Brest - Wheel-Shaped Showstopper Hazelnut Cake filled with Praline Creme Mousseline

Allergens: Dairy, Egg, Tree Nuts, Wheat. Concerns? Email info@18reasons.org.

Learn more about Molly Pam here.

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