Pâte à Choux Baking Class — Éclairs & Cream Puffs

Some of my favorite kitchen memories start with my grandmother. She was a from-scratch baker through and through — Japanese and Scottish roots, and somehow a deep love for French pastry. We'd make éclairs and cream puffs together, and she always finished them with chocolate on top. She did use boxed pudding for the filling — and she was completely unapologetic about it. But everything else? Made by hand, every time.

This class is my from-scratch version, in her honor. And yes — there will be chocolate on top.

You'll leave knowing how to make pâte à choux that actually works — the shells, the fillings, all of it — and a box full of éclairs and cream puffs to prove it.

What you'll do:

• Mix and pipe pâte à choux dough until you understand exactly what it should look and feel like
• Fill classic éclairs with silky vanilla pastry cream and finish with rich chocolate ganache
• Stuff cream puffs with freshly whipped cream until they're dangerously good
• Learn the tricks that keep your shells from deflating, collapsing, or coming out hollow
• Box up everything you made and take it all home

No experience needed. Just bring an apron, a box, and come ready to make something worth remembering.

⚠️ Allergen note: This class contains gluten, eggs, and dairy.