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Making the pastry cream, pate au choux and ganache that go into napoleons and eclairs highlights the next Cooking with Chef Kevin session, scheduled from 6 to 8:30 p.m. April 16 in YWCA Tonawandas.

The cost is $15, plus $8 for supplies, to be given to the instructor on the night of the class.

For an extra $2, participants can learn how to pair the desserts with a wine; bring your own wine glass.

Call 692-5580 for a reservation by April 15.