Advanced Pâte à Choux Workshop

Menu: Pâte à Choux Dough - Cream Puff Swans - Croquembouche - Paris-Brest - Crème Chantilly - Hazelnut Praline CreamClass Description: You've enjoyed our cream puffs and French eclairs classes. Here is your opportunity to apply your newly-mastered pâte à choux skills to create show-stopping desserts with the same basic ingredients! By special request, this class will review our techniques for making cream puffs, then turn them into elegant swans and a towering croquembouche - a celebratory dessert fit for special occasions! We'll also make a delicious Paris-Brest by piping pâte à choux into a large ring-shaped pastry; we'll fill it with homemade hazelnut praline cream. Impress your family and friends by taking your pastry game to the next level!

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What To Expect: Great cooking is about more than recipes—it's about techniques. In our classes you'll work together with other students in a fun, hands-on environment led by our professional chef instructors.

• Classes are 2 to 2 1/2 hours, unless otherwise noted above
• You will work with other students in groups of 4
• Hands-on classes are limited to 16 students
• You will be standing, cooking and working for most of the class
• Please wear comfortable, closed-toe shoes and have long hair tied back
• You will enjoy a generous taste of every dish
• Students receive a coupon good for 10% off in-store purchases the day of class

Sur La Table recipes are developed using common cooking and baking ingredients that may or may not be specified in the menu titles, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy, please check with your local Cooking School before attending the class. Adjustments to recipes cannot be made during class.