Registration opens on January 8, 2026 at 11:00 am Saturday, February 7th ● 11:30 am - 2:00 pm ● “Eclairs, Cream Puffs, Gougères - Working with Pate à Choux Pastry - Technique Class” ● Hands-On Class ● Heidy Michel - Sullivan University ● $70.00
Discover the versatile French choux dough used in creating impressive sweet and savory treats. You will make and bake the pastry; next make pastry cream. Eclairs will be dipped in chocolate. Cream puffs can be dusted with powdered sugar or dipped in chocolate. Gougères - cheese and seasonings will be folded into the pastry before baking and piping.
Menu: Éclairs - will be filled with pastry cream and glazed with chocolate ● Cream Puffs - will be filled with pastry cream, whipped cream, and dipped in chocolate or dusted with powdered sugar ● Gougères - savory choux pastry made of choux dough mixed with cheese and seasonings. *
One glass of wine is included in the price of each seat. No BYOB
CAPACITY: 14
Registration opens on January 8, 2026 at 11:00 am Saturday, February 7th ● 11:30 am - 2:00 pm ● “Eclairs, Cream Puffs, Gougères - Working with Pate à Choux Pastry - Technique Class” ● Hands-On Class ● Heidy Michel - Sullivan University ● $70.00
Discover the versatile French choux dough used in creating impressive sweet and savory treats. You will make and bake the pastry; next make pastry cream. Eclairs will be dipped in chocolate. Cream puffs can be dusted with powdered sugar or dipped in chocolate. Gougères - cheese and seasonings will be folded into the pastry before baking and piping.
Menu: Éclairs - will be filled with pastry cream and glazed with chocolate ● Cream Puffs - will be filled with pastry cream, whipped cream, and dipped in chocolate or dusted with powdered sugar ● Gougères - savory choux pastry made of choux dough mixed with cheese and seasonings. *
One glass of wine is included in the price of each seat. No BYOB
CAPACITY: 14
