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Modern Eclair Workshop 4th March 19:00
Bartlett De Choc

Modern Eclair Workshop 4th March 19:00

Sale price£45.00

 

About this workshop

 

 

This workshop focuses on the fundamentals of making a well-structured, professional éclair.

 

Rather than decoration-led baking, we will work through the logic of choux pastry — understanding why éclairs rise, how to prevent collapse, and how to achieve consistent results at home or in a professional kitchen.

 

You will pipe, bake, fill and finish your own éclairs, with close guidance throughout the session.

 

This class is designed for those who want clarity, precision, and a deeper understanding of technique.

What you will learn

 

 

 

 

 

  • The structure and ratios behind choux pastry
  • Correct piping techniques for straight, even éclairs
  • Baking methods to achieve volume without collapse
  • Two classic fillings (vanilla and chocolate / seasonal)
  • Finishing techniques for clean, balanced éclairs
  • Common problems and how to troubleshoot them

 

Delivery(48 Hours Delivery)

We dispatch within 48 hours (Monday to Friday).

Please allow 1-2 working days for preparation and packaging. All chocolates are made fresh in small batches and sent via track courier. You'll receive an email with tracking once your order is on the way.

Storage

Keep cool, quiet, and away from sunlight.

Our chocolates are best stored at 14-18°C, in a dry, dark place. Consume within 14 days of receipt for best taste and texture.

Allergens

Crafted in a kitchen that handles nuts, dairy, gluten, soy and sesame.

While every effort is made to prevent cross-contamination, traces may remain. Full ingredients and allergen information is listed under each product.

Nutrition Information

We focus on flavour, but we believe in clarity too. Nutritional details are printed on each product box. for specific questions, we're alway happy to help.