Home » Weekend baking course in Bangkok » Module 5: Choux & eclairs

 

Weekend course
5) Choux & eclairs

Choux & eclairs

This baking class will teach you from scratch, everything you need to know to make all these :

  • Paris-Brest

Choux filled with soft hazelnut buttercream

  • Cream puffs

Small choux with delicious whipped cream

  • Chocolate eclair

Stick glazed with chocolate glazed and filled with chocolate custard

  • Choux au craquelin

Vanilla custard choux with a crispy topping

After the chef demonstrates, you will be making all these sweets by yourself.

Close up of paris brest with hazelnut filling.

Paris-brest

Choux filled with hazelnut cream

A cream puff filled with fluffy whipped cream, topped with a thin layer of sugar disc. The delicate cream peeks out from the golden, airy pastry, with the sugar disc adding an elegant touch.

cream puff

Choux filled with light whipped cream

A close-up of a chocolate éclair cut in half, revealing a rich, oozing chocolate filling inside. The smooth, dark chocolate cream contrasts with the airy pastry shell and the glossy chocolate glaze on top.

Chocolate eclair

Glazed eclair filled with creamy chocolate

A top-down view of a choux au craquelin cut in half, displaying its crunchy, crackled top and revealing the creamy vanilla filling inside. The textured top layer contrasts with the smooth, creamy center.

Choux au craquelin

Crunchy choux & vanilla custard

In details

This baking class will take place on Saturday or Sunday, from 9:00 AM to 2:00 PM.
We accept a maximum of 8 students so you can learn in the best conditions. No previous experience is necessary, beginners are welcomed!

During this baking workshop, you will learn :

  • Choux pastry
  • Chantilly cream
  • Vanilla & chocolate custard
  • Hazelnut cream
  • Chocolate glazing
  • Craquelin (crunchy topping)
  • And finally, assemble chocolate eclair, choux au craquelin, cream puff and Paris-Brest !

With cheerful expressions, two female students in chef outfits happily cook side by side in the classroom.

Gallery

A choux au craquelin pastry cut in half, showing a smooth vanilla cream filling inside. The crispy, textured craquelin top contrasts with the soft pastry shell and creamy vanilla interior.

Student piping choux pastry

Close up of paris brest with hazelnut filling.

Female student and chef standing together, both smiling and holding a certificate. 

A cream puff filled with fluffy whipped cream, topped with a thin layer of sugar disc. The delicate cream peeks out from the golden, airy pastry, with the sugar disc adding an elegant touch.

An elegant display of chocolate eclairs arranged side by side, each topped with a glossy, shiny chocolate glaze.

For more pictures, check our gallery

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