Pastry Essentials 3: Èclairs Dissected

  • Baking, Baking Certification
Jan 28 2021
Mar 05 2022



An in-depth pastry education is not complete without first diving into the world of classic French pastry dough—pâte à choux! In the third of five Pastry Essentials Certificate classes, brought to you by NY Cake Academy’s Baking & Pastry Fundamentals, you’ll gain an understanding of the unique preparation for this twice-cooked dough. A lesson in the power of eggs in baking, discover first-hand how they contribute to a beautiful hollow shell perfect for sweet or savory fillings. Throughout the class, you’ll learn to make each component of these beloved French pastries and master your piping techniques as you fill cream puffs with créme chantilly and éclairs with créme pâtisserie—providing a valuable lesson in making custards. Give your cream puffs a modern twist with craquelin—a cookie crust topping. Plus, you’ll complete the class with enough products for your own pâtisserie!

What You’ll Learn:

  • Different types of pâte à choux preparations: 
    Cream puffs
  • How to make a starch-bound custard (créme pâtisserie)
  • How to make a chocolate glaze
  • Techniques for whipped cream/créme chantilly
  • Tips to pipe and glaze éclairs

What You’ll Bake (and Taste!):

  • Cream Puffs with Craquelin
  • Éclairs

*Please note, a one-time purchase of our Baking & Pastry Fundamentals toolkit ($160) is required for the in-person class (recommended for live virtual class). Once you've purchased the toolkit, you can use it in any of the 10 Baking & Pastry Fundamentals classes. If you have already purchased this toolkit, please select the class only option when registering.

Included in the Baking & Pastry Fundamentals Toolkit:

  • Apron

  • Brush, Pastry 1-in

  • Knife Bag

  • Knife, Paring

  • Knife, 8-in Chef's

  • Measuring Spoons

  • Peeler, Vegetable

  • Piping Tip, Open Star No. 824

  • Piping Tip, Open Star No. 825

  • Piping Tip, Open Star No. 826

  • Piping Tip, Plain Round No. 802

  • Piping Tip, Plain Round No. 804

  • Piping Tip, Plain Round No. 805

  • Piping Tip, Plain Round No. 806

  • Piping Tip, St. Honore

  • Scissors

  • Scraper, Bench, Rounded

  • Scraper, Smooth Plastic

  • Spatula, 10-in Silicone

  • Spatula, 10-in Straight

  • Spatula, 4.25-in Offset

  • Spatula, 8-in Offset

  • Strainer, Hand

  • Whisk, 12-in French Wire


Program is frozen.