Pâte à choux is a delicate dough used in many types of pastry, and we’ll try out a few. On the menu: Savory baked gougères, cheesy little puffs flavored with Wisconsin-made gruyère; delicious fried crab puffs, golden brown and crispy, great for parties; French-style beignets, covered in powdered sugar when they’re still hot from the oil; and last but not least, we will all have a turn at that Wisconsin State Fair staple and fill our own cream puffs. Don’t let the fancy French words fool you, you too can pâte à choux! Recipes contain: milk, eggs, wheat, and shellfish. Demonstration with limited hands-on opportunities.