The word comes from French éclair ‘flash of lightning’, so named because it is eaten quickly (in a flash). Choux pastry offers a world of dazzling taste sensations: eclair, profiteroles, Saint-Honoré, Paris-Brest, chouquettes (sugar-topped cream puffs), and Chantilly cream filled puffs …

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.

French Eclair & Choux Pastry Class in Paris techniques :
– Désécher (drying batter) : Working the mixture over the stove.
– Coucher (piping) : placement of the batter on the pan and use of a pastry bag.
– Glacer (glazing) : brushing the surface of certains pastries.

Note: Children from 13 years old are welcome in the macaron course. It is critically important for your child to enjoy pastry-making and be willing to engage in it for 2:30 hours. Those students from 13, still considered minors, must be accompanied by an adult registered for the class. We won’t allow a child non-accompanied by a registered adult to join the class. We are happy to welcome families with children under the age of 13 for a private experience.