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18 Reasons: Pate a Choux Primer – In Person
August 14 @ 4:00 pm - 8:00 pm
3674 18th St.
San Francisco, CA 94110
A hands-on in-person cooking class. Alongside the baked goods, a seasonal salad will be served. This class is limited to 12 students. See our registration policies here and our rules for in-person events 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 towering dessert that intimidates many a home baker: 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!
Gnocchi à la Parisienne with Brown Butter and Sage
Croquembouche—Vanilla Custard 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 email@example.com before purchasing a ticket.
Let’s Cook Together!
Jennifer Altman began her culinary journey at age eight baking and cooking for her family and friends. After a career in science, she followed her passion and became a pastry chef. She is now a culinary instructor teaching both professional and amateur cooks nationally and internationally. She loves anything to do with food—cooking, gardening, recipe developing, teaching, and is particularly interested in food sustainability.