Above: Chef Joy Jameson.
Did you know that the dough used to create magnificent eclairs, profiteroles and creme puffs was called pate a choux? This wonderful pastry dough is very versatile and is used in both sweet and savory applications. Join chef Joy Jameson as you learn the fine art of Pate a Choux and all it has to offer.
*Bring an apron, closed toe shoes, large wooden spoon, a cookie sheet with sides and a container to carry your creations home.