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2 Day Brioche and Choux Pastry Class - Wednesday Oct. 8th & Thursday Oct. 9


This class is a two day course of French-based pastry classes focusing on Brioche and Choux Pastry. In day one we will make Brioche dough (that will rise over night) and focus on several uses for Choux Pastry including; Gougeres, Paris-Brest, Eclairs, and Fish Quenelles.

In day two we will bake our brioche dough that has risen over night and use it several ways including; Braided Brioche, Pains Aux Raisins, and Brioche-Encrusted Saddle of Lamb with Bearnaise Sauce.

Price includes both classes and lunch each day.