Learn how to make classic French pastries like eclairs, chouquette, and choux with a pastry chef. Get hands-on in the kitchen and enjoy tea and coffee with your freshly baked treats!
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7 Rue de Béarn - 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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- Complimentary tea and coffee
- Private transportation
Join our hands-on baking session where you’ll pick up the skills to whip up three timeless French pastries: eclairs (both chocolate and vanilla), chouquette, and choux (accompanied by cheese and cream). Donning an apron and equipped with all essential culinary tools, you’ll be actively engaged in the kitchen, learning the process of crafting these iconic delicacies one step at a time. To complement your freshly baked treats, we also serve tea and coffee!
During this baking adventure, you’re in the driver’s seat - from first glance at the recipe to the mouthwatering product emerging from the oven. I’ll accompany you on this journey, offering comprehensive explanations and imparting the necessary skills to ensure your success. We wrap up the session with a tasting of your scrumptious pastries and a discussion about your Parisian adventure. I’m more than happy to provide culinary tips, suggestions, and insights.
For a full refund, cancel at least 24 hours before the scheduled departure time.
