Join Guest Chef Clarisse in this hands-on class to learn all about pâte à choux, the pastry used in many French desserts (think cream puffs!). In this hands-on class we’ll make, classic profiteroles and light, airy gougères!

Pâte à choux is similar to puff pastry but is not the same, due to important differences in preparation. There’s no mistaking the experience of this versatile and magical French dough, believed to be a part of French cuisine since the 16th century. C’est magnifique!

Chef Clarisse is from the countryside north of Paris, where she grew up cooking beside her mother and grandmother. After earning a degree in hospitality, apprenticing in Michelin 3-star restaurants, learning from a Meilleur Ouvrier de France, and working in fine dining kitchens in France and St. Barth’s, she moved to the U.S. to learn to speak English. Chef Clarisse says “French cooking is not difficult! Anyone can learn the techniques. All we need is to put our heart into it!”

Included in this class: 

• Cooking demonstration and hands-on learning experience. 

• Instruction from an experienced, top-notch instructor  

• Delicious samples to enjoy on-site or to take home with you.    

Pre-registration is required. Please Note: Powisset is NOT a nut-free or gluten-free kitchen.

Questions? Want to become a Trustees member and enjoy free and/or discounted programs? Contact [email protected]