Éclair online baking class from Paris

Hosted by

Eatwith live

The experience in a nutshell

Type of the event

Cooking classes, French

Maximum guests

10 guests

Time of the event

Live from Paris: 8:00 PM (3 hours)

A word about the experience

Join our French baking class in the heart of Paris from anywhere in the world. Come and join us, on this unique online French baking class which it will be a hand-on activity for making Éclair au Chocolat, called in the XVII century as a “pain à la duchesse” but later on in 1850 the name was changed.

• We will start from “la Mise en place” then we will travel together over centuries to discover all the extraordinary pastries that you will be able to do after this class
• The translation into English of “Le Éclair” is Lighting; do you know why? You will find out in this online experience ;)
• For one hour and a half, you will learn everything about “La Pâte à Choux” which is the base for several French pastries

What you need to know:

• You can make just one booking per 1 household
• Timings are flexible. Please message us with your preferred day and time and we will schedule accordingly
• All ingredients, kitchen tools and pre-class prep are mentioned in the section below
• This class will be conducted via Zoom and the link will be shared with you after booking
• Bookable as a private event

We wish you a pleasant experience & Bonne dégustation!

About your hosts: We are Gaby & Carlos, siblings with a common passion, FOOD! Since 2016, we have developed joyful French baking & cooking classes for families. A dynamic, fun and easy way to approach challenging recipes in online experience that promises a unique hands-on participation.

See the menu

Ingredients

Pâte à choux
1 egg
40g or 1/3 cup all purpose
35g or 1/4 cup water
35g or 1/4 cup milk
30g or 2,5 tbsp unsalted butter
Pearl sugar or Granulated sugar

Crème Pâtissière
100g or 1/2 cup milk
2 egg yolks
35g 3 tbsp sugar
5g 1 tbsp maizena (corn starch)
10g 1,5 tbsp butter
20g or 2 tbsp dark chocolate chopped*
*if using milk chocolate double the quantity

Topping
40g or 1/4 cup dark chocolate chopped
1 tbsp oil (coconut or colza)

Equipment

apron
1 table spoon
scale (digital or analytical) to weight the ingredients
medium sauce pan
wood spatula
stove
big bowl
baking tray
parchment paper / silicon mat
2 Pipping bag
whisk
pastry tip star type 14mm and 7mm
oven
large plate for presentation

Cancellation Policy

You will not be eligible for a refund if you cancel your booking.

If you privatize the event, you will not be eligible for a refund.

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