I 100% am writing this blog post so I can repeat the above joke, which I texted to a friend who could not make Thanksgiving.
I took a class at Sur la Table on making choux pastry, something I have only tried one other time while resulted in gougeres were bled butter as they baked and ended up looking like alien dung. I’ve managed to successfully make creme puffs at home since taking the class, which was totally worth taking. The hands-on nature was the best way to learn, and the chef was right there to answer “does this look right” questions.
Making the choux dough itself isn’t hard—you just have to get all these minute things right. The hard/ annoying part is dealing with pastry bags. They are annoying and sticky to fill—I do recommend not overfilling and using a rubber band to secure the open part. Also I had to figure out by trial and error what the appropriate size for the opening should be for piping.