In my days as a young pastry cook in Lenotre, Paris, preparingcolorful fondant glazes in copper pots and glazing the eclairs was one of the morning tasks with my colleagues in the laboratoire, which means kitchen in the French pastry industry. Since then, the eclairs have evolved with decorative and refined toppings, but simply glazed ones are still loved by the French people.
At the workshop, we will make four combinations of custard cream and icing: cocoa glaze with chocolate cream, matcha glaze with matcha cream, passion fruit glaze with vanilla cream, and Pomegranate glaze with cherry brandy cream. They are easy to eat, adorable, and delicious to share on various occasions.
WHAT’S INCLUDED IN THE WORKSHOP:
Eclairs ( size 4” in length): Demonstration followed by hands-on activity for a total of 8 eclairs (2x 4 flavors) per student to take home in a box
Tasting: total 4 eclairs (1x 4 flavors) per student to taste or to take home and served with tea.
Demonstration of the whole process done by the instructor. The students will closely watch the process of making the pâte à choux dough, the custard fillings, and icings for the four flavored eclairs.
STEP 1: DEMONSTRATION & HANDS-ON
The demonstration will begin by making the pâte à choux dough. Students will carefully observe the cooking method of the dough and then add the eggs till the right consistency. The dough will be transferred into a piping bag, and the teacher will show you how to pipe the dough into 4” log shapes. Hands-on for students to pipe the logs, then bake in the oven.
STEP 2: DEMONSTRATION & HANDS-ON
How to cook the custard cream and mix into four different flavors: chocolate, vanilla, kirsch, and matcha. Once each cream is chilled, pipe into the cooled eclairs by using a piping bag. Hands-on for the students to pipe their eclairs. Refrigerate the eclairs until the glazes are ready.
STEP 3: DEMONSTRATION & HANDS-ON
How to prepare the four different color glazes: Cocoa, Matcha, Passion fruit & pomegranate. How to glaze the eclairs. Hands-on to glaze the eclairs that are chilled. Let the glaze dry out before transferring to a box provided by the teacher.
STEP 3: TASTING AND Q&A TIME
Enjoy tasting the eclair, served with tea. This will also be the time to review the baking process and ask any more questions you may have. You will taste each flavor and take home 8 eclairs in a box, provided by the teacher.
Please bring a cooler bag with ice pads to keep the eclairs cool on the way back. The box size is 8” x 8 " x 2.5 " h.
In my days as a young pastry cook in Lenotre, Paris, preparingcolorful fondant glazes in copper pots and glazing the eclairs was one of the morning tasks with my colleagues in the laboratoire, which means kitchen in the French pastry industry. Since then, the eclairs have evolved with decorative and refined toppings, but simply glazed ones are still loved by the French people.
At the workshop, we will make four combinations of custard cream and icing: cocoa glaze with chocolate cream, matcha glaze with matcha cream, passion fruit glaze with vanilla cream, and Pomegranate glaze with cherry brandy cream. They are easy to eat, adorable, and delicious to share on various occasions.
WHAT’S INCLUDED IN THE WORKSHOP:
Eclairs ( size 4” in length): Demonstration followed by hands-on activity for a total of 8 eclairs (2x 4 flavors) per student to take home in a box
Tasting: total 4 eclairs (1x 4 flavors) per student to taste or to take home and served with tea.
Demonstration of the whole process done by the instructor. The students will closely watch the process of making the pâte à choux dough, the custard fillings, and icings for the four flavored eclairs.
STEP 1: DEMONSTRATION & HANDS-ON
The demonstration will begin by making the pâte à choux dough. Students will carefully observe the cooking method of the dough and then add the eggs till the right consistency. The dough will be transferred into a piping bag, and the teacher will show you how to pipe the dough into 4” log shapes. Hands-on for students to pipe the logs, then bake in the oven.
STEP 2: DEMONSTRATION & HANDS-ON
How to cook the custard cream and mix into four different flavors: chocolate, vanilla, kirsch, and matcha. Once each cream is chilled, pipe into the cooled eclairs by using a piping bag. Hands-on for the students to pipe their eclairs. Refrigerate the eclairs until the glazes are ready.
STEP 3: DEMONSTRATION & HANDS-ON
How to prepare the four different color glazes: Cocoa, Matcha, Passion fruit & pomegranate. How to glaze the eclairs. Hands-on to glaze the eclairs that are chilled. Let the glaze dry out before transferring to a box provided by the teacher.
STEP 3: TASTING AND Q&A TIME
Enjoy tasting the eclair, served with tea. This will also be the time to review the baking process and ask any more questions you may have. You will taste each flavor and take home 8 eclairs in a box, provided by the teacher.
Please bring a cooler bag with ice pads to keep the eclairs cool on the way back. The box size is 8” x 8 " x 2.5 " h.
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