French Éclairs & Cream Puffs: Master Choux Pastry in One Night

You have seen éclairs behind the glass at a bakery and thought, "I could never make that at home."

Most home bakers believe that. Choux pastry has a reputation. But here is the truth: choux is one of the most forgiving doughs in pastry, once someone shows you the moments that matter.

Chef Carla Scaturro, teaches the way the best pastry chefs teach: hands in the dough, standing right beside you.

Making bakery-worthy éclairs is as easy as 1, 2, 3:

1. Reserve your seat. Classes are small, so every baker gets counter space and real instruction.
2. Bake with Chef Carla. Make choux from scratch, pipe and bake éclairs and cream puffs, then fill and dip them in silky pastry cream and glossy chocolate.
3. Bring it all home. Box up everything you made and watch your family's faces when they realize you baked these.

There are only a handful of seats. Choux waits for no one, and neither do these tickets.

Reserve your seat. Come bake with us.

If you are redeeming a gift certificate, please call or text us at 732-497-2698 to reserve your place. You can also email us at info@maricelskitchen.com