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French Pâte à Choux

Mastering delightful cream puffs and eclairs.

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French Pâte à Choux

French Pâte à Choux

Mastering delightful cream puffs and eclairs.

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About

Learn to make a perfect pâte à choux dough and try your hand at piping profiteroles (cream puffs) — an important French pastry to master and an easy dessert with a wow factor. And you'll take a turn making pastry cream and whipped cream fillings.

You'll begin by making your own pâte à choux dough and pastry cream. You'll bake, fill, and top your perfect French pastries and take home your work (if there’s any left after we carefully taste test!).

On the menu:

  • Pâte à choux dough.
  • Pastry cream.
  • Whipped cream.
  • Chocolate topping.

Details

BARN’s kitchen facility regularly uses ingredients on the FDA’s major allergens list. This class uses milk (butter), eggs, and wheat.

Details

A $10 materials fee, included in the cost of the class, covers your ingredients.

Class Policies

  • Close-toed shoes are required in the studio at all times. Tie back long hair.
  • Ages 14 and up are welcome.
Instructor
Meloni Courtway

Meloni is a professionally trained chef, published food writer and a culinary teacher at Bainbridge High School. As owner of Courtway Catering, a small-event company dedicated to making cooking skills and team building part of every kitchen, she has taught home classes and large-scale farm workshops. She has written for Gannett and New York Times publications, and was one of the first paid food bloggers for the New York Times. Meloni loves working with kids and adults as they explore their own power and capabilities in the kitchen. She also loves pie.

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