ÉCLAIR MONT-BLANC / ÉCLAIR PASSION-FRAMBOISE

Happy New Year !

I hope you had a wonderful Christmas holiday.

To kick off the new year, I’ve chosen a beloved classic from French patisserie for our first workshop: éclairs.

In this workshop, you’ll learn the essential techniques for creating the perfect éclair:

1. Preparing the dough
2. Mastering piping techniques
3. Preventing éclairs from cracking during baking
4. Exploring cream variations suitable for éclairs
5. Perfecting presentation and toppings with a simple approach

I’ve selected three contrasting flavours for you to experience, each exquisitely delicious and not to be missed!

I look forward to seeing you as we celebrate our first meeting of 2025.

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✨ Hands On 

ÉCLAIR MONT-BLANC

Choux filled with Vanilla Mousseline Cream scented with tonka bean, topped with Chestnut cream with a hint of dark rum

ÉCLAIR PASSION-FRAMBOISE

Choux filled with rich, tangy passionfruit cream, topped with fresh raspberries

✨Demonstration

ÉCLAIR MIMOSA

This is a savoury éclair, excellent pairing with chilled Chardonnay