Éclairs & Gougères

Choux pastry – one of the most versatile doughs that you can learn; it is used to make éclairs and gougères (a light and airy, yet crunchy sort of popover, with cheese, herbs and bacon) but also Paris-Brest, religiuses, choux, chouquettes, Saint Honoré and more.

We will enjoy the gougères hot out of the oven and the chocolate, pistachio and lemon meringue éclairs can be taken home to share with others.

Price for this 3 hour class: $75/person*. If less than 10 participants in the class, $750.

*In certain circumstances, love offerings accepted (churches, non-profit organizations).

Host will need to provide the following:

- counter space for each participant

- sufficient oven space

- beverages

- dinnerware

- ingredients (detailed shopping list will be provided)

Chef Justin will be equipped with inducted stovetops, pots and pans, knives, pastry bags and tips, and baking trays.