Old Orchard Beach/Saco Adult and Community Education

What do eclairs, cream puffs, profiteroles and gougères all have in common? They are all made with the same kind of dough! Pâte à choux is a versatile and easy-to-make pastry component that can be used in both sweet and savory applications. In this class, we will tackle how to make pâte à choux, how to pipe it (depending on how we want to use it), bake it, and fill it. Learn different ways to use this pastry dough and elevate your appetizer and dessert game. There will be plenty of options for filling and tasting. Please bring an apron and baggies for leftovers. Recipes provided.

Mary Bailey, pastry chef and past owner/chef of Thyme and Honey Bakery in Biddeford, is passionate about baking bread and teaching people how to incorporate homemade bread into their daily lives.