Pastry Passport 3: France – Jan 22nd | 11:00 AM - 3:00 PM - 22 Jan 2026

Jan 22nd | 11:00 AM - 3:00 PM$250 (Supplies Included) Cream Puffs (with Craquelin), Éclairs, Chocolate Mousse   Step into the elegance of French pastry! In this class, you’ll learn the delicate art of pâte à choux—the airy pastry base behind classic Cream Puffs and Éclairs. You’ll start by preparing choux dough, mastering its texture and baking technique, then add a crisp craquelin topping for a professional touch. Next, create smooth pastry cream and chocolate ganache fillings that balance sweetness and richness. To complete your French experience, you’ll whip up a silky Chocolate Mousse, exploring the techniques that make it light yet indulgent.   By the end of class, you’ll understand why French pastry is considered an art form—and you’ll take home an assortment that looks straight out of a Parisian bakery.   What You’ll Learn: • How to make and pipe pâte à choux for puffs and éclairs • Techniques for craquelin topping and proper baking • Making pastry cream and chocolate ganache