This is a hand-on class that will introduce students to some of the foundation techniques of French pastry making. Students will prepare and bake the classic pate a choux to create cream puffs and eclair shells. We will make a variety of fillings and toppings using different techniques to prepare a nice assortment of pastries for each student to take home. *All students must come dressed to bake with an apron, a hair band or hat to restrain their hair and closed toed shoes.