Hands-on Eclair and Choux Making with a Pastry Chef

Tổng quát

Ngôn ngữ có sẵn

Tiếng Anh

2 giờ 30 phút

Vé di động

Join us for an interactive cooking lesson where you'll learn how to make three classic French pastries: eclairs (chocolate and vanilla), chouquette, and choux (with cheese and cream). Equipped with an apron and all the necessary utensils, you'll be hands-on in the kitchen, learning step-by-step how to create these quintessential treats. And of course, no French pastry experience would be complete without tea and coffee to enjoy with your freshly baked goods!

Throughout the lesson, you'll have complete control over your creations, from the moment you first lay eyes on the recipe to the final result coming out of the oven. I'll be there to guide you every step of the way, providing full explanations and teaching you the techniques you need to guarantee your success.

At the end of the lesson, we'll have the chance to taste your delicious creations and chat about your trip to Paris. I'll also be happy to provide you with culinary advice, recommendations, and opinions.

Thông tin khác

Wheelchair accessible

Service animals allowed

Public transportation options are available nearby

Transportation options are wheelchair accessible

All areas and surfaces are wheelchair accessible

Chính sách hủy

For a full refund, cancel at least 24 hours before the scheduled departure time.

Bao gồm

Coffee and/or Tea

Private transportation

Cần Quan Tâm

Making the choux pastry: Heat water, butter, and salt in a saucepan until the butter melts. Add flour and mix well until the dough comes away from the sides. Transfer the dough to a bowl and add the eggs one at a time, mixing well between each addition. Piping the choux pastry: Transfer the choux pastry into a piping bag fitted with a plain tip and pipe sticks of dough onto a baking sheet lined with parchment paper. Baking the choux pastry: Bake the choux pastry in a preheated oven at 200°C for about 20 to 25 minutes, until golden and crispy. Making the pastry cream: Heat the milk in a saucepan. In a bowl, whisk egg yolks, sugar, flour, and cornstarch. Pour the hot milk over the egg mixture while stirring constantly, then pour the mixture back into the saucepan and cook over low heat until the cream thickens. Adding the filling: Let the éclairs cool and cut them in half. Using a piping bag, fill them with chocolate/vanillia/coffee et ... pastry cream. Making the glaze: Melt dark chocolate and add melted butter. Mix well until smooth. Glazing the éclairs: Dip the top of the éclairs into the chocolate glaze.

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