Experience New Orleans wherever you are! Pate a Choux is a unique dough that is the base for cream puffs, eclairs, beignets, churros, and many other pastries. With Chef Valerie Hanson, master the technique for making the dough and then use it to make beignets that are impressive to serve. Deep frying is involved so be sure to wear long sleeves.
To register, click the registration link and book online; or, call/text 231-740-4065, or email ICan@artcookery.com