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