Bake and Take: Pâte à Choux

Join Chef Melissa Walnock, a classically trained pastry chef from the CIA Apple Pie Bakery Café, in the Watergrasshill kitchen studio to discover the art of choux pastry. Choux pastry, or pâte à choux, is a very versatile light dough used in many pastries like cream puffs. Bakers of all levels are invited to join in on this fun evening! Students will master eclairs, churros and craquelin with a brown sugar cookie top with step-by-step guidance from Chef Walnock. Once you have mastered choux pastry the possibilities are endless!   

At the end of the class, each participant will go home with a box of their own pastries!  

Melissa Walnock is A Certified Hospitality Educator of baking and pastry arts at The Culinary Institute of America (CIA). Chef Walnock serves as pastry chef and instructor in the college’s Apple Pie Bakery Café. Before joining the CIA faculty, Chef Walnock worked at some of the finest restaurants in the United States including The French Laundry in Yountville, CA, Jean-Georges V Steakhouse, Union Square Café in New York City and The Breakers in Palm Beach, FL.