Taste of the Revolution: Make Pâte à Choux with Pâtissière Flora Lazar

Discover the magic of pâte à choux, the light, airy dough behind some of the world’s most beloved pastries. In this hands-on class, you’ll master the technique for creating perfect cream puffs, éclairs, and savory gougères—learning how a few simple ingredients transform into crisp, hollow shells ready to be filled with pastry cream, chantilly, or cheese. From piping to baking and filling, you’ll gain the confidence to recreate these elegant classics at home and understand why choux paste remains the foundation of French pastry artistry.

In connection with Salisbury READS, we'll also share a morsel of culinary history about "The Dining Room Where it Happened" and how Parisian cuisine helped save a young America from imploding, according to author and culinary biographer Alex Prud'homme.

The Scoville Library thanks the Congregational Church of Salisbury UCC for their generous partnership in providing their kitchen for this event. 

This workshop is offered free to all participants, thanks to generous support from the Friends of the Scoville Library and library patrons like you.  

Registration is required. 

Flora Lazar is a psychotherapist, writer, and chocolatier working in Salisbury (www.floralazar.com).  Before becoming a therapist, Flora had a French confections business and sold French confections at Chicago‘s premier juried farmers market, as well as in high-end retailers around the country (www.floraconfections.com). Flora was an invited food blogger for the Huffington Post (https://www.floraconfections.com/blog/) and the originator/producer of “Kings of Pastry,” an acclaimed film about France’s oldest and most prestigious pastry competition, the “Meilleurs Ouvriers de France” (www.kingsofpastry.com). The film aired on PBS, BBC and stations around the world, and was screened at the Berlin, Amsterdam, Full Frame Festivals, among others.  Flora has traveled throughout France, observing France’s most esteemed pastry chefs and chocolatiers at close range and absorbing their pastry-Zen.