wayne art center

Join us in January for an evening with Chef Patrick Gauthron, founder of Aux Petits Delices, demonstrating the making of Pate à Choux (cream puffs). He will demonstrate how to work with cream puff dough, from savory with cheese, to whipped cream filled swans garnished with custard, Pate à Choux will be used to create the dramatic towering Croquembouche and St. Honore, puff pastry with custard and whipped cream. All this is served with French bubbly.

6-8:30 pm

Please review the class menu at the time of your registration if you have any food allergies. We will make every effort to accommodate food allergies depending on the specific menu and allergies. In some cases, we cannot make substitutions. Please contact the office if you have concerns or questions.