Sunday, March 29th 2026 10:00am to 2:00pm
Pâte à choux is the pastry responsible for some of the most delicious treats such as cream puffs, profiteroles, éclairs, gougères, Gateau St. Honoré, and the stunning, celebratory Croquembouche.
Pâte à choux seems intimidating, like a little bit of magic, but the technique itself is very easy to learn. Recipes and techniques where most of the heavy lifting is done by the eggs are excellent places to integrate whole grain flour. You can make pâte à choux with almost any G&T flour. Together, we’ll explore what that means for flavor and texture and pairing with potential fillings and seasonal ingredients.
During this hands-on class we’ll mix the dough, learn how to pipe/shape and how to make it savory with grated cheese, herbs and cracked pepper for the perfect champagne or spritzer partner.
Class location:
Grist & Toll
990 S. Arroyo Parkway, Ste 1
Pasadena, CA 91105
Once purchased, Grist & Toll class admission is non-refundable.
Unless stated otherwise, all classes are for ages 18+
All class materials and ingredients will be supplied by G&T, but please bring your own apron.
