Description
Dive hands-first into éclairs and cream puffs as you build the base for these indulgent delicacies: pâte à choux. Bake along with Pastry Chef Zola and learn her method for mixing the dough that ensures a crisp shell and airy texture. Then, learn to handle a pastry bag to properly pipe out your treats and hone the techniques for achieving the desired texture. As your choux bakes, you’ll gain valuable skills crafting glazes and sweet creams for filling and finishing your pastries.
With dairy, eggs, gluten, and .
About the instructor: Zola was born and raised in Seattle by a family that loves to cook, and though she has worked professionally as a pastry chef and baker, her real passion is her role as a home cook. Zola’s cooking classes emphasize getting comfortable in the kitchen through technique, a little bit of food science, and, most importantly, a sense of humor. In addition to her cooking classes, Zola contributes recipes and writing to Food52 and writes a monthly recipe column for the online publication, TASTE.
Class notes
- This is a hands-on format class for adults.
- Class information will be emailed 48 hours before class. Our emails can get caught in spam filters or blocked entirely, please contact us if you don't receive the class information.
- Cancellation Policy: Classes are nonrefundable. If you cannot attend, you can request a class credit or transfer to a different class up to 7 days prior to class or have someone attend in your place.
Menu
- Eclairs
- Cream Puffs
- Vanilla Pastry cream
- Vanilla diplomat cream
Classes
Bellevue PCC
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Wednesday, October 11, 6:00 - 8:30 pm
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Bothell PCC
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Wednesday, November 1, 6:00 - 8:30 pm
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Burien PCC
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Wednesday, October 25, 6:00 - 8:30 pm
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Green Lake Village PCC
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Saturday, October 7, 10:00 - 12:30 pm
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Issaquah PCC
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Friday, October 13, 6:00 - 8:30 pm
Only 3 spots left
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Redmond PCC
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Wednesday, October 18, 6:00 - 8:30 pm
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