Next Level Pâte à Choux
$165 per person
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.
Parmesan crullers, Black Sesame Cream Puffs, Passion Fruit Eclair, Churros, Chouquettes , and Gnocchi in Sage Butter Sauce
- Wine included
- Light meal served in class
- Work in teams
- Suitable for vegetarians
- Ages 18+
The average duration of our current cooking classes is 2 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.
Due to COVID-19 regulations, we can not have students congregate in the building before class starts. Doors will open 5 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, safely distanced (sidewalks are clearly marked) and will be let in the school just before class begins.
Please arrive at the school with your own mask on. You will be given a new, disposable mask to wear in class to ensure what you have on hasn’t been contaminated prior to entering SFCS. We will have extras available should you need one while at school.
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.
Due to COVID-19 regulations, we will not be serving food or drinks during class, We will, however, be sending you home with both ingredients and finished food items so you can enjoy them later, and practice as well.
Wear casual clothing you can easily move around in, and comfortable close-toed shoes. Long hair must be pulled back and masks, provided by SFCS, are required while in the building.
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.