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Choux Pastry: From Savory to Sweet


COOKING & BAKING -
Winter/Spring 2025

The exquisite éclair. The classic profiterole. The addictive gougère. All of these famous French snacks have something in common; they’re made from choux pastry. The strange, gummy dough resulting from water, flour and eggs mixed together and cooked twice creates a wonderfully airy and crunchy casing begging to be filled with chocolate, pastry cream, cheese or anything the heart desires. 

These wonders of the pastry art can seem as daunting as building a croquembouche, but with practice and the right technique, delicious crunchy treats are only an oven away. Learn how to perfect your choux dough and assemble classic pastries, how to use craquelin to make your creations even crunchier, and practice famous fillings such as crème légèar, beurre au chocolate, and of course cheese. 

Join us for an evening of choux pastry delight and bring home the joys of a French Patisserie to your own home kitchen.

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 night's menu.

Jacob Speer

Jacob Speer started his culinary education in Paris. During the course of his career he worked as both baker and cook, learning both sides of the kitchen trade. After more than a decade in restaurants in Europe and the US, Jacob decided to move on from professional cooking and settle down in beautiful Vermont. His passion for cuisine still continues, and he enjoys entertaining friends and family with interesting dishes, both ancient and modern, and trying new recipes and restaurants.

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  Jacob Speer


Champlain Valley Union High School : 129 - Kitchen
Tuesday, Apr 15
6:00 - 8:30 PM

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$ 45.00
Per Person