Hands-On Class: Cream Puffs, Cheese Puffs and More
October 9 @ 6:00 pm - 8:30 pm
$125
Learn the versatile French dough that puffs, rises and dazzles. In this hands-on workshop, you’ll master pâte à choux – the foundation for airy cream puffs, elegant éclairs, savory gougères and more. We’ll walk step by step through mixing, piping, and baking techniques so you understand not just the “how,” but the “why” behind this classic preparation.
Along the way, you’ll explore both sweet and savory applications, practice filling and finishing techniques, and take home the confidence and recipes (with some treats!) to recreate these impressive pastries in your own kitchen. Whether you’re looking to wow at your next dinner party or simply expand your baking skills, this class gives you the tools to make pâte à choux a staple in your repertoire.
What You Make: Cream Puffs, Eclairs, Gougères
What You Take: Recipes and a Selection of Class-Made Pastries
About the Instructor: Chef Dave Leyva worked as chef and pastry chef in several notable restaurants before starting his journey as an instructor in the Wine Country. He has taught and mentored rising chefs at The Culinary Institute of America, Copia and the original Williams-Sonoma store.
Reservations close Oct. 8, 2025 – Get Tickets Now!