SUNDAY, February 6TH  2022 | Learn to make Choux Pastry 3 ways!

11 – 12:30 PM PT

Instructor:  Charles Bocchetti 

Choux pastry, or pâte à choux, is an extremely versatile and applicable pastry dough It is a cornerstone in classic French cuisine that is used in many sweet and savory pastries. In this class, Chef Charles will teach you to make Choux pastry dough from scratch and how to apply choux in three  culinary applications. We then transition into creating our delicious savory and sweet fillings and learn to build an appetizer, main and dessert all from Choux pastry.

 What’s on the menu:

Gruyere grougéres appetizer,  
Parisian gnocchi with fine herb & mushroom ragu 
Filled profiteroles with a chocolate sauce 

What is included: All materials, ingredients and an apron! If you have a special apron or knife, you are more than welcome to bring it. Please wear closed toes shoes to class. 

Intro Level
Age 18+

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Charles Bocchetti’s first jobs in cooking were in Sonoma County working pantry and line positions at places such as the Sonoma Hotel, Peterberrys, Kenwood Restaurant and Piatti.  After a move to San Francisco in the late 90’s he has lived and held cooking positions in various SF neighborhoods   absorbing the multicultural offerings of venues such as Woodward’s Garden in the Mission district,  Rocketfish in the Dogpatch,  Globe restaurant in the North Beach and Bluestem Brasserie in the Downtown.  Moving back to Sonoma in 2012 after taking a pastry position at the Depot Hotel he has since worked at Zazu Farms and Kitchen,  Canneti Road,  Fairmont Hotels and currently holds a teaching position at Sur La Table in Santa Rosa.