18 Reasons: Cream Puffs to Gnocchi: Mastering Pate a Choux

Price:
$185.00
Member Price:
$175.00

A hands-on in-person cooking class. Alongside the tasting of baked goods, a seasonal salad will be served with wine or beer. This class is limited to 12 students. Review our registration and cancellation policies here.

One magic dough can create a delicious appetizer, a main course, and a dessert. Can’t believe it? Join us for a class celebrating the versatility of the iconic pastry known as Pâte à Choux!

First, you’ll make gougères. These light-as-air gruyere cheese puffs are the perfect canvas for savory fillings (or solo snacking). Make them ahead of time and you’ll have a delicious appetizer at the ready. For the main course, you’ll make Parisienne gnocchi. They’re like their Italian counterparts, except these cheesy herbed dumplings use pâte à choux dough instead of potatoes to make little pillows of deliciousness. You’ll serve the dumplings with brown butter and even more cheese. Finally, we’ll work together to make a show-stopping dessert: the croquembouche. French for “crunch in the mouth”, a croquembouche is a cone-shaped tower of cream puffs (profiteroles) bound together by caramel.

Add this dynamo of a dough to your repertoire with this essential recipe!

MENU

Gougères

Gnocchi à la Parisienne with Brown Butter and Sage

Croquembouche—Vanilla Custard-Filled Cream Puffs with Caramel

This menu contains the following common allergens: Egg, Dairy, Wheat. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

Let’s Cook Together!