Patisserie: Thanksgiving Centerpieces with Pâte à Choux

This Thanksgiving, explore the art of French patisserie and indulge your guests with a delicious showstopper dessert. We have been teaching eclairs and crème puffs for the last few years and we always talk about all the other desserts that we can make with pâte-à-choux, but this time, Chef Freyka invites you to the school to immerse yourself in the secrets of creating two of the most cherished pastries found in every genuine French patisserie. The basics of éclairs and crème puffs will still be taught as we learn the technique behind pâte à choux, the cornerstone of numerous iconic French delights. From this master recipe, a plethora of traditional treats emerges. In this class we will learn two pastries that are standalone center pieces. Desserts prepared during class can be stored to share at your Thanksgiving Table

Our Desserts for Your Thanksgiving Table:
Choux Swans
Saint Honoré
Crème Patisserie
Crème Chibouste (Chef Prepared)
No-Bake Template for Eclairs and Crème Puffs included.

Seats are priced per person.

Please list any dietary restrictions in the comment section.

To receive a refund or credit, cancellations must be submitted no less than 48 hours before the class begins. Please contact the school at or with any questions.

November 21 @ 6:00 pm
6:00 pm — 9:00 pm (3h)

Traverse Mountain

Chef Freyka Nuñez Del Prado

Price: $65

16 seats available

If you are buying this class for someone else, please enter their information here.