Pâte à Choux: Sweet and Savory Puffs!
You don’t need to book a flight to Paris to enjoy an eclair or cheesey gougère. In this hands-on cooking class, you’ll learn to prepare a classic French pâte à choux dough to serve as the foundation to several delicious pastries. We’ll cover basic sweet cream puff dough to turn into eclairs, craquelin and chouquette; as well as savory gougères, which make the perfect bite sized hors d’oeuvres at your next gathering!
What to Expect:
Class includes all ingredients, tools, recipes and instruction.
Desserts will contain wheat flour, eggs, and butter. If you have allergies to these ingredients, please contact us prior to registering.
Demo + technique instruction and hands-on time.
Wine and beer available for purchase.
Finished sweets to sample and bring home
Class Date: Saturday, August 18th, 6:00pm - 8:00pm
About our Instructor
Meredith Mortensen has called Portland home for the past 15 years, where she has been the pastry chef at Carafe Bistro, and Baking and Pastry Instructor at the International Culinary School at the Art Institute of Portland. Prior to moving to Portland, she graduated from Le Cordon Bleu in London before working her way across the US; from No. 9 Park and Flour Bakery in Boston; to The Home Ranch in Colorado; and Daniel Boulud Brasserie in Las Vegas. She opened Cookshop in the spring of 2018 and has been running the business, teaching pastry classes, and dreaming up ways to connect people through food ever since.
You don’t need to book a flight to Paris to enjoy an eclair or cheesey gougère. In this hands-on cooking class, you’ll learn to prepare a classic French pâte à choux dough to serve as the foundation to several delicious pastries. We’ll cover basic sweet cream puff dough to turn into eclairs, craquelin and chouquette; as well as savory gougères, which make the perfect bite sized hors d’oeuvres at your next gathering!
What to Expect:
Class includes all ingredients, tools, recipes and instruction.
Desserts will contain wheat flour, eggs, and butter. If you have allergies to these ingredients, please contact us prior to registering.
Demo + technique instruction and hands-on time.
Wine and beer available for purchase.
Finished sweets to sample and bring home
Class Date: Saturday, August 18th, 6:00pm - 8:00pm
About our Instructor
Meredith Mortensen has called Portland home for the past 15 years, where she has been the pastry chef at Carafe Bistro, and Baking and Pastry Instructor at the International Culinary School at the Art Institute of Portland. Prior to moving to Portland, she graduated from Le Cordon Bleu in London before working her way across the US; from No. 9 Park and Flour Bakery in Boston; to The Home Ranch in Colorado; and Daniel Boulud Brasserie in Las Vegas. She opened Cookshop in the spring of 2018 and has been running the business, teaching pastry classes, and dreaming up ways to connect people through food ever since.
You don’t need to book a flight to Paris to enjoy an eclair or cheesey gougère. In this hands-on cooking class, you’ll learn to prepare a classic French pâte à choux dough to serve as the foundation to several delicious pastries. We’ll cover basic sweet cream puff dough to turn into eclairs, craquelin and chouquette; as well as savory gougères, which make the perfect bite sized hors d’oeuvres at your next gathering!
What to Expect:
Class includes all ingredients, tools, recipes and instruction.
Desserts will contain wheat flour, eggs, and butter. If you have allergies to these ingredients, please contact us prior to registering.
Demo + technique instruction and hands-on time.
Wine and beer available for purchase.
Finished sweets to sample and bring home
Class Date: Saturday, August 18th, 6:00pm - 8:00pm
About our Instructor
Meredith Mortensen has called Portland home for the past 15 years, where she has been the pastry chef at Carafe Bistro, and Baking and Pastry Instructor at the International Culinary School at the Art Institute of Portland. Prior to moving to Portland, she graduated from Le Cordon Bleu in London before working her way across the US; from No. 9 Park and Flour Bakery in Boston; to The Home Ranch in Colorado; and Daniel Boulud Brasserie in Las Vegas. She opened Cookshop in the spring of 2018 and has been running the business, teaching pastry classes, and dreaming up ways to connect people through food ever since.