I have to say out of the 3 classes I took in 2011 this was my least favorite. About 12 of us in the class, and all learning to make a Paris-Brest (which is a French dessert, made of choux pastry and praline flavoured cream) and Chouquettes: (choux pastry covered with crunchy nuggets of sugar, then baked until golden-brown). One recipe was made for the whole class.. how do 12 people crack one egg and measure 2 cups of flour? It was not hands-on by any means more like a demo. The pastry’s did taste good, and I was able to re-create them at home.