Just in time for the holidays! Learn how to make pate a choux, a pastry dough used for eclairs and cream puffs, with Chef Kierin Baldwin, chef-instructor from the Institute of Culinary Education. Try a sample and get some tips and tricks on making your own at home.

Institute of Culinary Education Pastry & Baking Arts chef-instructor Kierin Baldwin is returning this year to share ideas to elevate your holiday cookies. She'll demonstrate a few base recipes and provide tips for how to easily create variations using each dough.