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Sweet & Savory Pate Choux
January 12, 1:30 pm - 4:00 pm$35 – $60
Pate choux is a French dough used to make many pastries such as eclairs and profiteroles. Join us to learn the ins and outs of making the perfect pate choux and how to utilize it in both savory and sweet applications! Each guest will make two batches of pate choux (one for sweet and one for savory), so be sure to bring a container to take your masterpieces home in!
Classic Eclairs– filled with vanilla pastry cream and dipped in chocolate ganache.
Cheesecake Cream Puffs– filled with a fluffy cheesecake mousse, dipped in white chocolate, and rolled in graham cracker crumbs.
Three Cheese Gougeres– baked with guryere, sharp cheddar, and parmesan.
Bacon Jam Profiteroles– black pepper and sage profiteroles filled with delicious bacon jam.