Pate a Choux is a versatile base used to create a number of pastries. Its formulation is rather simple, yet there are many tips and critical points throughout the making process. In this 2-day workshop, you will learn how to properly prepare pate a choux, make many fillings and topping options, and learn helpful tips along the way. Pastries made during the class include some French classics, such as Paris Brest and Gateau St. Honore, and several types of eclairs and cream puffs.
525 DNA Way
South San Francisco, CA 94080
© 2022 San Francisco Baking Institute.