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In this demonstration cooking class, you’ll discover how easy it is to make gougères, the ultimate appetizer. Crisp on the outside, soft and nearly hollow on the inside, these light savoury cheese pastries are always a hit.

You’ll also learn to make French profiteroles, filled with pastry cream and dipped in caramel.

Both pastries are made of choux pastry, a versatile dough that’s easy to master. Choux pastry can be portioned and frozen so you can serve freshly baked pastries anytime.

Recipes and plenty of samples included. Class length may vary depending on student numbers, questions, etc.

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