The French Bakery – Pâte à Choux

Learn the basic techniques behind baking this delicious and versatile pastry with Chef Jen Tarantino Reyes. In this hands-on class, you will learn the best techniques to create perfect crispy shells, understand the science behind baking them to puffed perfection, and discuss variations to the master recipe. In addition, you will craft a smooth and creamy Vanilla Pastry Cream and learn the secret to perfect Chocolate Ganache that can be used for everything from ice cream to brownie glaze!

Pâte à Choux (pronounced pat-ah-choo) is the paste-like dough used for making the crispy shells of cream puffs, eclairs and gougères.  Students will learn to make a versatile choux and turn it into 

  • The Classic French Cheese Puff with Gruyere and Parmesan Cheese
  • Savory Gougères – Filled with Smoked Salmon Mousse
  • Classic Éclairs with Vanilla Pastry Cream and Chocolate Ganache Glaze

Eat some here and take dozens home to share!

The French Bakery – Pâte à Choux

Learn the basic techniques behind baking this delicious and versatile pastry with Chef Jen Tarantino Reyes. In this hands-on class, you will learn the best techniques to create perfect crispy shells, understand the science behind baking them to puffed perfection, and discuss variations to the master recipe. In addition, you will craft a smooth and creamy Vanilla Pastry Cream and learn the secret to perfect Chocolate Ganache that can be used for everything from ice cream to brownie glaze!

Pâte à Choux (pronounced pat-ah-choo) is the paste-like dough used for making the crispy shells of cream puffs, eclairs and gougères.  Students will learn to make a versatile choux and turn it into 

  • The Classic French Cheese Puff with Gruyere and Parmesan Cheese
  • Savory Gougères – filled with Tarragon Chicken Salad
  • Classic Éclairs with Vanilla Pastry Cream and Chocolate Ganache Glaze

The French Bakery – Pâte à Choux

Learn the basic techniques behind baking this delicious and versatile pastry with Chef Jen Tarantino Reyes. In this hands-on class, you will learn the best techniques to create perfect crispy shells, understand the science behind baking them to puffed perfection, and discuss variations to the master recipe. In addition, you will craft a smooth and creamy Vanilla Pastry Cream and learn the secret to perfect Chocolate Ganache that can be used for everything from ice cream to brownie glaze!

Pâte à Choux (pronounced pat-ah-choo) is the paste-like dough used for making the crispy shells of cream puffs, eclairs and gougères.  Students will learn to make a versatile choux and turn it into 

  • The Classic French Cheese Puff with Gruyere and Parmesan Cheese
  • Savory Gougères – Filled with Smoked Salmon Mousse
  • Classic Éclairs with Vanilla Pastry Cream and Chocolate Ganache Glaze

Eat some here and take dozens home to share!

The French Bakery – Pâte à Choux

Learn the basic techniques behind baking this delicious and versatile pastry with Chef Jen Tarantino Reyes. In this hands-on class, you will learn the best techniques to create perfect crispy shells, understand the science behind baking them to puffed perfection, and discuss variations to the master recipe. In addition, you will craft a smooth and creamy Vanilla Pastry Cream and learn the secret to perfect Chocolate Ganache that can be used for everything from ice cream to brownie glaze!

Pâte à Choux (pronounced pat-ah-choo) is the paste-like dough used for making the crispy shells of cream puffs, eclairs and gougères.  Students will learn to make a versatile choux and turn it into 

  • The Classic French Cheese Puff with Gruyere and Parmesan Cheese
  • Savory Gougères – Filled with Smoked Salmon Mousse
  • Classic Éclairs with Vanilla Pastry Cream and Chocolate Ganache Glaze

Eat some here and take dozens home to share!

The French Bakery – Pâte à Choux

Learn the basic techniques behind baking this delicious and versatile pastry with Chef Jen Tarantino Reyes. In this hands-on class, you will learn the best techniques to create perfect crispy shells, understand the science behind baking them to puffed perfection, and discuss variations to the master recipe. In addition, you will craft a smooth and creamy Vanilla Pastry Cream and learn the secret to perfect Chocolate Ganache that can be used for everything from ice cream to brownie glaze!

Pâte à Choux (pronounced pat-ah-choo) is the paste-like dough used for making the crispy shells of cream puffs, eclairs and gougères.  Students will learn to make a versatile choux and turn it into 

  • The Classic French Cheese Puff with Gruyere and Parmesan Cheese
  • Savory Gougères – Filled with Smoked Salmon Mousse
  • Classic Éclairs with Vanilla Pastry Cream and Chocolate Ganache Glaze

Eat some here and take dozens home to share!

The French Bakery – Pâte à Choux

Learn the basic techniques behind baking this delicious and versatile pastry with Chef Jen Tarantino Reyes. In this hands-on class, you will learn the best techniques to create perfect crispy shells, understand the science behind baking them to puffed perfection, and discuss variations to the master recipe. In addition, you will craft a smooth and creamy Vanilla Pastry Cream and learn the secret to perfect Chocolate Ganache that can be used for everything from ice cream to brownie glaze!

Pâte à Choux (pronounced pat-ah-choo) is the paste-like dough used for making the crispy shells of cream puffs, eclairs and gougères.  Students will learn to make a versatile choux and turn it into:

  • Gougères – The Classic French Cheese Puff with Gruyere and Parmesan Cheese
  • Savory Gougères – Filled with Smoked Salmon Mousse
  • Classic Éclairs with Vanilla Pastry Cream and Chocolate Ganache Glaze

The French Bakery – Pâte à Choux

Learn the basic techniques behind baking this delicious and versatile pastry with Chef Jen Tarantino Reyes. In this hands-on class, you will learn the best techniques to create perfect crispy shells, understand the science behind baking them to puffed perfection, and discuss variations to the master recipe. In addition, you will craft a smooth and creamy Vanilla Pastry Cream and learn the secret to perfect Chocolate Ganache that can be used for everything from ice cream to brownie glaze!

Pâte à Choux (pronounced pat-ah-choo) is the paste-like dough used for making the crispy shells of cream puffs, eclairs and gougères.  Students will learn to make a versatile choux and turn it into:

  • Gougères – The Classic French Cheese Puff with Gruyere and Parmesan Cheese
  • Savory Gougères – Filled with Smoked Salmon Mousse
  • Classic Éclairs with Vanilla Pastry Cream and Chocolate Ganache Glaze

The French Bakery – Pâte à Choux

Learn the basic techniques behind baking this delicious and versatile pastry with Chef Jen Tarantino Reyes. In this hands-on class, you will learn the best techniques to create perfect crispy shells, understand the science behind baking them to puffed perfection, and discuss variations to the master recipe. In addition, you will craft a smooth and creamy Vanilla Pastry Cream and learn the secret to perfect Chocolate Ganache that can be used for everything from ice cream to brownie glaze!

Pâte à Choux (pronounced pat-ah-choo) is the paste-like dough used for making the crispy shells of cream puffs, eclairs and gougères.  Students will learn to make a versatile choux and turn it into:

  • Gougères – The Classic French Cheese Puff with Gruyere and Parmesan Cheese
  • Savory Gougères –  Smoked Salmon Mousse
  • Classic Éclairs with Vanilla Pastry Cream and Chocolate Ganache Glaze

The French Bakery – Pâte à Choux

Learn the basic techniques behind baking this delicious and versatile pastry with Chef Jen Tarantino Reyes. In this hands-on class, you will learn the best techniques to create perfect crispy shells, understand the science behind baking them to puffed perfection, and discuss variations to the master recipe. In addition, you will craft a smooth and creamy Vanilla Pastry Cream and learn the secret to perfect Chocolate Ganache that can be used for everything from ice cream to brownie glaze!

Pâte à Choux (pronounced pat-ah-choo) is the paste-like dough used for making the crispy shells of cream puffs, eclairs and gougères.  Students will learn to make a versatile choux and turn it into:

  • Gougères – The Classic French Cheese Puff with Gruyere and Parmesan Cheese
  • Savory Gougères – Filled with Smoked Salmon Mousse
  • Classic Éclairs with Vanilla Pastry Cream and Chocolate Ganache Glaze

The French Bakery – Pâte à Choux

Learn the basic techniques behind baking this delicious and versatile pastry with Chef Jen Tarantino Reyes. In this hands-on class, you will learn the best techniques to create perfect crispy shells, understand the science behind baking them to puffed perfection, and discuss variations to the master recipe. In addition, you will craft a smooth and creamy Vanilla Pastry Cream and learn the secret to perfect Chocolate Ganache that can be used for everything from ice cream to brownie glaze!

Pâte à Choux (pronounced pat-ah-choo) is the paste-like dough used for making the crispy shells of cream puffs, eclairs and gougères.  Students will learn to make a versatile choux and turn it into:

  • Gougères – The Classic French Cheese Puff with Gruyere and Parmesan Cheese
  • Savory Gougères – Filled with Smoked Salmon Mousse
  • Classic Éclairs with Vanilla Pastry Cream and Chocolate Ganache Glaze

Sample some in class and take the rest home to share!