Éclair Class

Join pastry chef Abbey Kerns and explore the techniques behind classic French pastry by creating éclairs from start to finish. Instruction includes preparing pâte à choux dough, piping and baking for proper structure, and producing a smooth, flavorful pastry cream filling. Students will also learn glazing and finishing techniques to achieve a professional presentation. This class emphasizes precision and technique, providing participants with the foundational skills needed for a variety of choux-based desserts.