Let's Make Cream Puffs

image courtesy Mokeneco
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Taught by Sarah Lohman

Sarah Lohman is a culinary historian and the author of the bestselling and critically acclaimed book Eight Flavors: The Untold Story of American Cuisine. She focuses on the history of American food as a way to access stories of women, immigrants, and people of color, and to address issues of racism, sexism, and xenophobia. Her work has been featured inTheWall Street Journal andThe New York Times, as well as onAll Things Considered; and she has presented across the country, from the Smithsonian Museum of American History in Washington, DC to The Culinary Historians of Southern California. She is also 1/2 of the Masters of Social Gastronomy, a monthly food science and history talk at Caveat NYC, with Brainery co-founder Jonathan Soma. 



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In this hands-on class, we'll reveal the secrets of choux pastry, the eggy dough used to make cream puffs. We'll also make vanilla pastry cream, and you'll get a chance to fill your own puffs, and dip them in a made-from-scratch chocolate ganache. The basic skills you'll learn will allow you to make cream puffs of all sizes and flavors, as well as branch out to eclairs and profiteroles.

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