What You'll Learn
By the end of the class, you will learn:
- Mixing techniques for the perfect pâte à choux
- How to pipe a variety of pastry shapes and different cooking methods as well
- How to create unique fillings, glazes, and dipping sauces to accompany each pastry
About This Class
If you’re fascinated by the incredible world of Choux, join Chef Jessica Sullivan in taking your baking to the next level! In this class, you’ll learn the basics of making pâte à choux, the French pastry dough that serves as the foundation of cream puffs, éclairs, and so many more Gallic favorites.
This versatile and delicious dough can be baked and filled for sweet cream puffs and eclairs, poached to make delicious gnocchi, and fried into donuts; savory and sweet – we will do it all!
NOTE: We highly suggest that students in this class have taken Pastry Fundamentals at SFCS or are proficient with the basics of choux already.
Menu
Parmesan crullers, Black Sesame Cream Puffs, Passion Fruit Eclair, Churros, Chouquettes , and Gnocchi in Sage Butter Sauce
Details
- Wine included
- Light meal served in class
- Work in teams
- Suitable for vegetarians
- Ages 18+
FAQ
All students must show proof of vaccine before entering school and will be required to wear a mask unless eating/drinking.
We understand and respect that lifestyle decisions during Covid are an individual choice. If you test positive for Covid while the class is in session, you will be asked to send a friend in your place until you have a negative test. Classes will not be rescheduled, credited or cancelled. Once the class session starts the class is non-refundable. This was our policy pre-Covid and continues to be our policy today. We hope you find this policy acceptable and understand that this policy is required for a small school like SFCS to operate and open our kitchens for great food experiences.
The average duration of our current cooking classes is 4 hours, which is predominately hands-on work. You will be standing for the majority of class, cooking at your work station as your instructor demonstrates techniques and walks around providing individual feedback. Most of the time you’ll be working with a partner or small group on a few different recipes.
Doors will open 10 minutes prior to class starting and we will begin promptly on time. Students will be asked to queue up outside the door of the school to have their vaccine cards checked the first week of class (these will only need to be checked once).
Please arrive at the school with your own mask on. New, disposable masks are available should you need to replace yours while in class.
Wear comfortable clothes and close-toed shoes (remember, you’ll be on your feet cooking). The kitchens at SFCS are fully equipped with everything else you need, including clean aprons.
You will sit down with your classmates to eat what you’ve all prepared, along with some wine. We do suggest you have a small snack before class as dinner does happen towards the end of each session.
Wear casual clothing you can easily move around in, and comfortable close-toed shoes. Long hair must be pulled back and masks are required while in the building.
Cancellation Policy
Jessica Sullivan
Jessica Sullivan got her start cooking professionally with Paul Kliste at his Restaurante Fratelli in Portland, Oregon. After relocating to San Francisco in 2004, she worked as executive pastry chef at Nancy Oakes’ Boulevard Restaurant, and later at Prospect. In 2012, she accepted the position of executive pastry chef for Craig Stoll’s Delfina Restaurant Group. Today, she is a full-time Pastry Arts instructor at San Francisco Cooking School and serves on the board of non-profit Sprouts Cooking Club.