The last 5 or 6 weeks of my cooking class focused on desserts. From classic french pastries such as eclairs and profiteroles to homemade ice cream, cakes, crepes, mousses and souffles. Unfortunately, we didn't get to make macaroons since our instructor is allergic to nuts and therefore almond flour was out but that's okay. We learned to make pate a choux dough, which is used to make eclairs and profiteroles and of course you can make them savory instead of sweet, which we did by adding cheese. We then used the dough to make a little sandwich with bacon, onion and arugula. We also made swans out of the choux dough and filled them with pastry cream and dusted them with powdered sugar. And finally, we made churros from the choux dough as well. We fried them and then tossed them with sugar and cinnamon. We also made lunch on dessert day since it's hard to eat 8 different kinds of dessert for lunch without throwing up so we made a paella with sausages, ch...