Choux Pastry Fundamentals

About this class

Master the choux paste used to make eclairs, cream puffs, gougeres, churros, and French crullers in this hands-on baking class. The baker explains how hydration and heat work together to create the pastry's characteristic hollow interior before guiding students through piping, baking, and filling their own eclairs and cream puffs. All ingredients and equipment are provided and students eat their creations at the end.