You don’t need to hop a flight to Paris to enjoy patisserie-worthy cream-filled pastries, but you do need to learn a few key techniques. In this class, we’ll begin with pâte à choux, the classic French pastry dough used to make cream puffs, éclairs, and profiteroles. And since you can’t make a cream-filled pastry without cream filling, you’ll also learn how to make pastry cream—the classic rich, creamy custard—in different flavors. Then you’ll learn how to load a pastry bag and pipe the filling into pâte à choux to make some unforgettable desserts.