Learn how to make “pate a choux” and the world of classic French desserts - from eclairs to cream puffs to profiteroles to croquembouche to Paris-Brest to Gateau St. Honore - becomes instantly accessible.  In this class, you’ll master basic “choux pastry” dough,  and transform it into raspberry cream puffs,  chocolate eclairs,  and savoury cheese Gougeres. I’ll also introduce you to several other classics ( though we won’t have time to make them), share insider tips to avoid common pitfalls, and tell you about guardrails to keep in mind as you innovate with choux pastry to create your own desserts.