Virtual Chocolate Eclair Class ✩

These are divine!!! In this class, we’ll be making chocolate eclairs filled with a creamy chocolate pastry cream and dipped in an easy (delicious!) chocolate glaze!

We’ll talk about and make Pâte á Choux – an interchangeable dough used to make everything from cream puffs to eclairs to gougeres to even.. churros and beignets! We’ll go over the important points to look for including the finished texture and tips for baking.

I’ll show you the tricks to piping eclairs, including how to make those straight lines and how to finish piping them! They can be a little tricky without a couple of great tips to set you on the right track.

The class will end with dipping and decorating our eclairs. There’s a little technique to the dunk to get them just right.

 

Class time: Wednesday, March 24th

6pm Paris | 1pm EST | 12pm CST | 10am PST ~ LIVE on Zoom!

**Please note there is a time change so this class is at 6pm Paris, which remains 1pm EST.

**Recording available for 48 hours. A link to access this will be sent to participants after the class airs.

What you will learn:

  • How to make pate a choux dough by hand or in an electric mixer
  • The secrets to piping and baking this dough as eclairs
  • How to make Chocolate Pastry Cream!
  • Filling and glazing eclairs
  • Finishing

What’s Included:

  • Recipes for: Pate a Choux, Chocolate Pastry Cream, and a Chocolate Glaze
  • A list of equipment recommendations specific to this class
  • Access to a private Facebook group to share your creations, interact with fellow students and ask questions that come up

 

Ingredients Needed: All-purpose flour, unsalted butter, whole milk, salt, granulated sugar, heavy whipping cream, vanilla extract, powdered sugar, cocoa powder, bittersweet (60-70%) good quality chocolate

 

Special Equipment: It’s helpful to make the pate a choux with a stand mixer with a paddle attachment, but it can be made by hand too! 2 Piping bags, 1 large round tip (Wilton 1A, Ateco 806, or Wilton 6B, PF16, Ateco 866), 1 tip with a small opening (1/4 inch, 4 mm) for filling the eclair (there are specific tips for filling too, but use what you have!), kebab stick/chopstick

Specific Ingredient and Equipment recommendations HERE


FAQ:

What level baker is this for?

ALL LEVELS!!! This is what my classes are all about: Making French Pastry fun and accessible! No matter your level you’ll pick up lots of great tips that you can apply to all of your baking projects.

 

What if I don’t have the ingredients/equipment?

Not to worry! You can choose whether you’d like to simply watch and bake later, or bake along with me.

 

What if I miss the class?

You will be sent a reminder email one hour before the class will start. Unfortunately, if you miss the class, it is non-refundable. You will have the recipes and are welcome to get in touch with any questions you have.

 

Is the class recorded?

The beauty of the class is that it’s live with lots of fun interaction. There will be plenty of opportunities to ask questions and you can always get in touch after the class via email or on the FB group. In March we will be testing sending a zoom link to the participants to view the recording on the cloud for 48 hours after the class airs. After this, it will be deleted. No names will be on the recording and the recording will be almost entirely of Molly during the class. If you do not want your face to be shown, please turn off your camera. This will allow you to rewatch the class to pick up any tips that might have been missed and for our viewers that were not able to attend the class due to the time to view it and bake along.

 

How do I ask questions during the class?

You can ask questions during the live broadcast on Zoom either by commenting or talking directly with me! There will be at least 10 minutes at the end of each class for questions and you’re always welcome to get in touch with me before or after the class at mollyjwilk@gmail.com.

 

When do we get the recipes?

The recipes and a list of equipment recommendations will be emailed to you with the Zoom link to your class at least two days before the class.

 

What if I have never used Zoom before?

Zoom is super easy. If you haven’t used it before, I recommend clicking on the link a couple of minutes before and Zoom will walk through any necessary set up you need to take.

Can I gift this workshop to someone?

Absolutely! Make a note in the order that this is a gift with their name and email address and I will send them the details for the class and a note saying it’s been gifted.

 

I won’t be paying in euros. How much is this class?

Your bank or PayPal will automatically convert the amount for you after you place the order based on current conversion rates. You can get an idea of how much this would be by simply googling “25 euros to dollars” (for example). Currently 25€ is about 27 US Dollars.

 

What payment methods do you have?

You can pay via PayPal, credit or debit card. To reserve your place, click on the “Book Now” button above.

 


No refunds will be made for virtual classes. 

March 24 @ 18:00
6:00 pm — 7:30 pm (1h 30′)

Versailles

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