The word comes from French éclair ‘flash of lightning’, so named because it is eaten quickly (in a flash).
In this 2.30-hours course (this is what deserves such a beloved French specialty), you’ll discover all the meticulous details that go into making choux pastry, from prepping to baking. You’ll learn how to work with a pastry bag and create garnishes and fillings like classic vanilla, pistachio, coffee or chocolate-flavoured pastry cream “crème pâtissière”. You’ll learn how to glaze your eclairs with fondant icing. And as choux dough offers a very broad palette of specialties you’ll also do some “chouquettes” and some individual “petits choux garnis”.
With the help of our Chef, you’ll perform all the steps. At the end of the course, if you haven’t enjoyed your creations on the spot, you may take them with you.