What You’ll Learn
Master the fundamentals of Pâte à Choux/Puff Pastry
Learn the techniques behind creating light, crisp choux pastry and shaping it into classic éclairs.
Create a Pastry Cream Filling
Learn how to prepare a smooth, rich pastry cream to fill your éclairs, with an introduction to different flavour variations.
Make Poured Fondant from Scratch
Discover how to prepare traditional poured fondant and achieve a smooth, professional finish on your éclairs.
Hands-On Instruction
Work alongside Chef Jérôme throughout the workshop, putting each technique into practice in a small-group, hands-on environment.
Take Home
- 8–12 handcrafted éclairs made during the class
- Printed recipes and formulas with step-by-step instructions
- Commonwealth College apron
- Certificate of completion
A hands-on evening of French pastry, practical techniques, and plenty to take home and enjoy.