Workshops — Boulangerie + Pâtisserie

Éclair + Choux Baking Class

One dough, a piping bag, and a pastry chef at your elbow.

The experience

Today is really about pâte à choux – the quiet workhorse behind half the pâtisserie window.

It is an odd dough: cooked on the stove before it ever sees the oven, and then puffed hollow by nothing more than steam. In a professional pastry kitchen a few steps from the Champs-Élysées, the patient, friendly chefs at Studio Pâtisserie show you how it behaves and why, and then puts a piping bag in your hand. You’ll pipe éclairs in straight, confident lines (eventually), scatter chouquettes with pearl sugar, and top a batch with craquelin – that thin, crackled disc of butter and sugar which bakes into a shell worth the name.

Then the filling and finishing – crème pâtissière, glazes, and whatever flourishes you can be talked into. Things will collapse, over-brown, or split along the way; that is how one learns, and the chefs are there to explain each small disaster. You leave with a box of éclairs, chouquettes, and craquelin, and the distinct sense that the pastry counter is less mysterious than it was this morning.

We fell in love with the baking workshops at Studio Pâtisserie after an afternoon spent making éclairs with our family, and couldn’t wait to share them with you. We love that their little locations evoke Parisian charm, tucked away from the crowds, and that the chefs have an illustrious background, having studied at Le Cordon Bleu.

The studio

A professional pastry kitchen housed in a little out-of-the-way alcove that evokes Parisian charm, a few minutes’ walk from the Champs-Élysées.

The bake

Éclairs, chouquettes and craquelin.

To take home

Everything you bake.

The chef

A patient, friendly professional pâtissier, trained at Le Cordon Bleu, with experience in notable French kitchens.

Enquire

Hungry to learn?

Pick a date on the calendar, or tell us about your group for a private class.

Les infos