Pate a Choux : One Dough, Endless Possibilities!

Light, crisp, and wonderfully versatile, pâte à choux is the secret behind some of France’s most delicious pastries—and it’s easier to make than you might think!

In this hands-on class, you’ll learn the fundamentals of making pâte à choux and transform one simple dough into two very different treats: classic eclairs, filled with a luscious sweet filling, and savory gougères, the irresistible French cheese puffs that are perfect for snacking or entertaining.

You’ll learn how to cook, pipe, bake, and fill choux pastry while picking up tips and techniques you can use to create countless sweet and savory variations at home.

Come ready to mix, pipe, bake, and enjoy the delicious possibilities of this wonderfully versatile French dough!

This is a participatory cooking class. A small group of 3–4 students will work together at each cooking station to complete the recipes on the evening’s menu.

For ages 13 and older. Kids 10-13 are welcome to attend with a caregiver who is also registered.

Sarah Fidler

Instructor

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With a background spanning baking, food science, and product development, Sarah brings both creativity and technical expertise to the kitchen. She holds degrees in Baking & Pastry Arts and Food Business from the Culinary Institute of America and a BS in Food Science from the University of Vermont. Over 15 years in the food industry, Sarah developed products for leading chocolate and ice cream companies before returning to her roots as a baker. Today, she owns and operates Crumb & Clover, a community bakery in Hinesburg specializing in sourdough breads and cookies. Sarah loves sharing her passion for baking and helping others discover the joy of making delicious food from scratch.