Berry Eclairs With Honey Meringue

A gorgeous fresh eclair perfect as we get ready for warmer weather! The inside is a berry pastry cream. The outside is gorgeously glazed and on top, we will pipe a stunning honey Swiss meringue.

These are beautiful, and so much fun to make – a statement in themselves and up to being displayed in any French patisserie. I cannot wait for you to try them!

What you will learn:

  • How to make homemade berry pastry cream
  • Process and tips for making the best pate a choux
  • The recipe for a quick and fresh berry glaze
  • How to make a decorative and delicious honey meringue
  • Tips for assembly and decoration

What’s Included:

  • Recipe for pastry cream, choux pastry, berry glaze, and honey meringue
  • Access to the Live virtual class, a recording of the class for 30 days, and an exclusive Facebook community group of bakers from around the world
  • Make ahead tips and storage tips

Special Equipment Needed:

Small and medium saucepans, mixing bowls, whisk, wooden or plastic spoon, stand or hand mixer, plastic wrap,  piping bag with a piping tip (10-12mm Round, Wilton 1A, Ateco 806, Wilton 6B, PF16, or Ateco 866), parchment paper

Ingredients Needed:

eggs, granulated sugar, all-purpose flour, cornstarch, whole milk, unsalted butter, granulated sugar, vanilla extract, mixed berries, water, salt, powdered sugar, honey, gold leaf (optional)

Time Change Notes:

Classes always account for any time changes. This class will start earlier in Paris at 6pm which still makes it a 1pm EST start time in North America.


Fri Mar 24


6:00 pm - 8:30 pm

Local Time

  • Timezone: America/New_York
  • Date: Sat Mar 25
  • Time: 1:00 pm - 3:30 pm



Zoom Meeting

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