Saturday, July 31, 10 AM – 12:30 PM. In-person Baking Fundamentals Workshop: All About Choux with Food Network Star Executive Pastry Chef Aaron Manuyag. In-person cost: $75.00 per person. 

Pâte à choux is the most versatile dough in pastry since it can be used both sweet and savory. Fresh off his five-week stint on Food Network’s “Best Baker in America” competition, Loews Ventana Canyon Resort’s Executive Pastry Chef Aaron Manuyag will turn you into an expert and give us the scoop of being on the series.

Showcasing its versatility, you’ll learn the art of this egg-based dough, how to tell when you achieve the perfect texture and confidently pipe cream puffs, churros, French cruller donuts and savory gougères. With Chef Aaron guiding you step-by step, you’ll pipe, make the cream and fill the puffs, fry and dust churros in cinnamon sugar, fry and hand dip crullers and pipe the gougères. There will be plenty for you to eat and take home.  

Part of our Baking Fundamentals series, this workshop is hands-on, technique driven and more in-depth than our regular classes. For in-person participants, we recommend wearing sturdy, comfortable closed toe shoes and be prepared to work standing up alongside Chef Aaron. Chairs will be provided. You’ll work in groups of four and everyone will actively participate. A short break will be scheduled and a snack will be provided. Chef Aaron will provide personalized attention to our Zoom attendees.   

CLASS NOTES: The in-person class is limited to 8 and you will be emailed the location along with the recipes and class details 5 days in advance. Click here for required in-person waivers.

Please use an email address you frequently check. Our emails can get caught in spam filters or blocked entirely. Please contact us if you don’t receive the class information. All classes are nonrefundable. You can request a transfer to a different class up to one week prior to class. 

REGISTER AND PAY AT SHOPIFY       

Sponsored in part by Tucson Foodie. Tucson’s restaurants, covered daily.