Learn the basics of making pâte à choux, the French pastry dough that serves as the foundation of cream puffs, éclairs and so many more Gallic favorites.


By trying your hand at mixing, piping and filling techniques, plus a versatile pastry cream recipe, you’ll become familiar with the signature creations of a classic French patisserie, taught by ICC chef-instructors at what was founded as The French Culinary Institute three decades ago.

None Scheduled.
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Important: Please review our Cancellation and Refund Policy and dress code. Check back frequently to see new start dates or contact us at 866.318.2433. Although the International Culinary Center is accredited by the ACCSC, this course does not fall within the scope of the commission’s accreditation. This non-professional course is designed for personal enrichment and is not intended to qualify a student for employment.