Let's Make Cream Puffs
Taught by Sarah Lohman
Sarah Lohman is a culinary historian and the author of the bestselling books Endangered Eating: America’s Vanishing Foods and Eight Flavors: The Untold Story of American Cuisine. She focuses on the history of food as a way to access the stories of diverse Americans. Endangered Eating was a New York Times Editors’ Choice, and was named one of the Best Books of 2023 by Amazon’s Editors, Food & Wine, and Adam Gopnik on the Milk Street podcast. It was a finalist for the Nach Waxman Prize for Food & Drink Scholarship and winner of the Ohioana Library Book Prize for Nonfiction. Lohman’s work has been featured in The Wall Street Journal, The New York Times, and NPR. Lohman has lectured across the country, from the Smithsonian Museum of American History in Washington, DC to The Culinary Historians of Southern California
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.
