An Éclair to Remember

an eclair cut in half with one half stacked on top of the other at a diagonal on a dessert plate; coffee being poured into a coffee cup can be seen in the background as well as more eclairs stacked on a plate

Ever wonder how to make those tender hollow éclair shells? Well, join us to find out in this hands-on class! We'll teach you the basic techniques of creating Pâte à Choux Dough (pronounced, pot-a-shoo). You'll make your own Bakehouse Éclairs, along with our Vanilla Bean Pastry Cream to fill them, and Dark Chocolate Ganache for a delicious glossy finish. These Bakehouse recipes will kick your entertaining up several notches.


Virtual: You'll need a stand mixer or a hand-held mixer to make the Pâte à Choux and the Vanilla Bean Pastry Cream, as well as a pastry bag and a closed star tip, such as Ateco 848.

Additional Products

Everything Pastry Baking Kit


Want to elevate your baked goods to baked greats? Our Everything Pastry Kit adds more handy tools we like to use for baking, decorating, and displaying your delicious works of art. In addition to everything from the Basic Pastry Kit (bowl scraper, bench knife, oven thermometer, parchment paper, pastry brush, small offset spatula, 1 oz scoop, rolling pin), it comes packed with the following equipment: a pastry blender, 1/3 oz portion scoop, a whisk, large and small piping bags, a large star and a large round decorating tips, and 3 cake boards—10x14-inch rectangle, 9-inch round, and a 12-inch round. The price includes ground shipping. For more in-depth equipment descriptions please go to our FAQ page or send us an email at [email protected].

Our classes (except for family classes & kids camps) are for adults 17 & up.

Dates for the Class Class Format Price Class Status Register
Saturday, July 20, 2024 - 1:30pm - 3:30pm EDT
Virtual $65.00 18 spots left