Eclairs
All the techniques for mastering choux pastry, creams, and glazes.
Pastry chef and international consultant
Design sweet eclairs that start with high quality, primary ingredients
Trends pass yet style remains. Pâte à choux is one of the most famous French pastry doughs. It is best known for making profiteroles and eclairs.
In this online course we will focus on the elongated, elegant, and versatile version, which means “flash of lightning” in French.
Fran Segura teaches us his secrets for mastering the art of making eclairs, and shares with us his experience as a specialist in this dessert.
By the end of this course you will be able to:
- prepare a classic or flavored choux pastry base
- create fillings with different bases and characteristics
- make toppings in the form of creams or icings
- make classic, minimalist and sophisticated decorations
- create your own line of flavored eclairs.
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Course Syllabus
Course Content
Chapter 2 - Introduction to Eclairs
Chapter 3 - Chocolate Eclair
Chapter 4 - Cheesecake Eclair
Chapter 5 - Hazelnut Eclair
Chapter 6 - Double Chocolate Eclair
Chapter 7 - Matcha Eclair
Chapter 8 - Pure Vanilla Eclair
Chapter 9 - Lime and Coconut Eclair
Chapter 10 - Coffee and Almond Eclair
Before you go
The fundamental ingredients, what they offer, and how they perform
What you'll learn
Explore the potential that primary ingredients have to offer! In addition to learning the proper technique for making choux pastry (the base of any eclair) we will teach you how to give it a creative twist by using seasonal ingredients and inspiration from your immediate surroundings.
You will learn about the role of starch in pastry creams. We’ll show you a version with egg yolks and a version without.
You will learn how to prepare shiny glazes with just the right texture. You will also learn how to make whipped creams such as whipped ganache and praline chantilly, which will be useful both as fillings and toppings.
You will discover various decorations, such as fresh fruit, caramelized nuts, gels, and more.
Who is it for?
This course is aimed at anyone who wants to get started in the world of choux and eclairs, or who wants to perfect their technique.
It’s also aimed at pastry chefs or pastry enthusiasts who are looking for a renewed vision of traditional desserts.
What you’ll need
- Oven
- Pastry bag
- Round, star, and petal pastry nozzles
- Silpat
- Kitchen Aid or mixer
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Meet your Instructor
Pastry chef and international consultant
His passion for sweet cuisine, chocolate, and éclairs is demonstrated in his exquisite work.
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Very nice cousre.
The presentation was excellent. I highly recommend this course!