The Art of French Pastry: Macarons and Eclairs

Join us for a hands-on baking experience exploring two beloved French pastries—macarons and éclairs! This workshop offers a chance to practice key techniques, from piping macaron shells to working with choux pastry. Whether you're looking to refine your skills or simply enjoy a fun day of baking, this class provides a great opportunity to learn and create delicious treats.

Check-in is at 10:45 am and we will start promptly at 11:00 am.

Menu:

• Macaron Shells- Made with meringue and almond flour, a French classic
• Eclair Shells- Make the pate a choux, pipe, and bake to form the shell, then fill with pastry cream and top with ganache
• French buttercream- our filling for the macarons
• pastry cream- Milk flavored with vanilla and thickened with cornstarch and eggs.
• ganache- Chocolate melted in heavy cream and allowed to set.

Allergy Advisory: Please notify Chef Dallas of allergies ahead of the class and request more information at [email protected]

Bring a container: we will likely have leftovers to take home!

Where will the event be delivered at?

Central kitchens

Who do I contact with questions?

Please email our Business Office Manager at [email protected] or call 720.420.7656

What is the cancellation policy?

Event registrations can be refunded through Eventbrite up to 7 days prior to the event date. Event registrations are non-refundable less than 7 days prior to the event. Missed events may not be made up.

The school reserves the right to cancel any event not meeting sign up standards and to change recipes based on product availability.

*It is extremely rare for an event to be canceled due to weather.

Is there an age requirement?

Participants under the age of 18 may attend our events when they register and attend the event with a parent or guardian.

Is there a dress code?

This is a hands-on cooking event. Please wear comfortable clothes and closed-toed shoes. For safety reasons, please do not wear shorts, skirts or sandals. If you have long hair, please pull it back during the event.

Host or Publisher Auguste Escoffier School of Culinary Arts