Pâte à Choux with Chef Luca, April 2024
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 cream puff dough and fillings to turn into a variety of sweet and savory items (think: eclairs, craquelin, gougeres, etc).
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.
Some demo + hands-on time.
Finished sweets to sample and bring home
Wine & beer available for purchase.
Class Date: Sunday, April 7th, 2 pm - 4 pm
About our Instructor
A San Francisco native who has lived in Oregon since 2010, Luca Ponti has been helping in the kitchen since he could talk. He started cooking professionally at Veritable Quandary, a quintessential Portland restaurant, where he developed his skills ranging from osso buco to pastry. He later became Lead Baker and Kitchen Manager at Sweedeedee in North Portland. where he became known for his exuberant energy, creativity, and the best pie in the state of Oregon, according to People Magazine. He is now the owner & creator of SquirrelmealsPDX: an at-home private chef experience!
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 cream puff dough and fillings to turn into a variety of sweet and savory items (think: eclairs, craquelin, gougeres, etc).
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.
Some demo + hands-on time.
Finished sweets to sample and bring home
Wine & beer available for purchase.
Class Date: Sunday, April 7th, 2 pm - 4 pm
About our Instructor
A San Francisco native who has lived in Oregon since 2010, Luca Ponti has been helping in the kitchen since he could talk. He started cooking professionally at Veritable Quandary, a quintessential Portland restaurant, where he developed his skills ranging from osso buco to pastry. He later became Lead Baker and Kitchen Manager at Sweedeedee in North Portland. where he became known for his exuberant energy, creativity, and the best pie in the state of Oregon, according to People Magazine. He is now the owner & creator of SquirrelmealsPDX: an at-home private chef experience!
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 cream puff dough and fillings to turn into a variety of sweet and savory items (think: eclairs, craquelin, gougeres, etc).
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.
Some demo + hands-on time.
Finished sweets to sample and bring home
Wine & beer available for purchase.
Class Date: Sunday, April 7th, 2 pm - 4 pm
About our Instructor
A San Francisco native who has lived in Oregon since 2010, Luca Ponti has been helping in the kitchen since he could talk. He started cooking professionally at Veritable Quandary, a quintessential Portland restaurant, where he developed his skills ranging from osso buco to pastry. He later became Lead Baker and Kitchen Manager at Sweedeedee in North Portland. where he became known for his exuberant energy, creativity, and the best pie in the state of Oregon, according to People Magazine. He is now the owner & creator of SquirrelmealsPDX: an at-home private chef experience!