Hands-on Eclair and Choux Making with a Pastry Chef

Learning to Make Eclairs and Choux in Paris for Just Over $130

For those eager to master the art of French pastry, the Hands-on Eclair and Choux Making class offered by Maison Fleuret The Baking School provides a delightful introduction. Priced at $130.34 per person and lasting about 2 hours 30 minutes, this class is a perfect way to spend an afternoon in Paris, learning practical skills in a friendly, approachable environment. The class is small, with a maximum of 8 travelers, ensuring personalized attention from the pastry chef.

The experience is designed for beginners—no prior pastry experience is needed—making it accessible for all skill levels. Located just a short walk from public transportation, the meeting point at 7 Rue de Béarn is easy to find, and the class concludes back at the starting location. We like how this class combines hands-on learning with a relaxed atmosphere, perfect for making memorable culinary creations and taking home tips to impress friends and family.

Key Points

• Affordable Parisian pastry class with a focus on eclairs and choux pastries
• About 2.5 hours of interactive, hands-on experience led by an expert pastry chef
• Small group size of up to 8 participants for personalized instruction
• No previous pastry-making experience required, ideal for beginners
• Located conveniently in Paris, just a short walk from public transport
• Includes coffee and tea, with all ingredients provided, but no transportation included

Introduction to Parisian Patisserie at Maison Fleuret

This class offers a fun, relaxed way to learn about Parisian pastry culture through hands-on practice. Led by a knowledgeable pastry chef, the session covers classic French recipes for eclairs and choux pastry, giving participants the skills to recreate these treats at home. The focus is on making the process accessible, so even those with no baking experience can follow along comfortably.

The class serves as both a culinary adventure and a memorable activity in the heart of Paris. The small-group setting ensures plenty of individual guidance, making it feel more like a private lesson than a large class. With positive reviews highlighting the chef’s friendly manner and the delicious results, it’s clear this experience appeals to pastry enthusiasts and newcomers alike.

Making the Choux Pastry from Scratch

The process starts with heating water, butter, and salt, then adding flour until the dough pulls away from the sides of the pan. The pastry chef guides participants through adding eggs one at a time, ensuring everyone learns the correct technique.

Once the dough is ready, it’s transferred to a piping bag and shaped into sticks of choux pastry on a parchment-lined baking sheet. Baking at 200°C for 20 to 25 minutes results in golden, crispy éclairs. This step introduces fundamental baking skills, such as piping and timing, making it a valuable experience for novices.

Participants get to see firsthand how the simple ingredients come together to form a classic pastry, emphasizing the importance of technique and attention to detail in French baking.

The Art of Piping and Baking Eclairs

Once the choux pastry is baked and cooled, the next step involves filling the éclairs with a variety of pastry creams—chocolate, vanilla, or coffee—using a piping bag. The pastry chef demonstrates how to cut the éclairs in half and fill them evenly, a task that is both satisfying and instructive.

The glazing process involves melting dark chocolate with butter to create a smooth glaze, then dipping the top of each éclair for a professional finish. This step adds a delicious crackly chocolate topping, making the éclairs visually appealing and tasty, with a glossy shine that looks impressive.

The entire process emphasizes precision and patience, but the chef’s guidance ensures that everyone leaves with delicious treats and the confidence to recreate them at home.

Making and Applying Pastry Creams

The pastry cream is a key component for filling the éclairs. Participants heat milk in a saucepan, then whisk together egg yolks, sugar, flour, and cornstarch in a separate bowl. Pouring the hot milk into the egg mixture while stirring prevents curdling, then returning everything to the stove results in a thick, velvety cream.

The chef shows how to fill the éclairs using a piping bag, which is a straightforward but satisfying step. The variety of flavors—chocolate, vanilla, coffee—adds a personalized touch, giving each pastry a unique flavor profile.

Everyone gets to take home their filled éclairs, making it a tangible reward for their effort and a chance to impress friends or family with their new skills.

Creating the Chocolate Glaze and Finishing Touches

The chocolate glaze is simple but crucial for that professional look. Melting dark chocolate with butter results in a smooth, shiny coating that enhances the flavor and appearance of each éclair. Participants dip the baked pastries into the glaze, creating a crackly, glossy top that contrasts beautifully with the creamy filling.

This finishing step is both fun and rewarding, giving the éclairs a luxurious finish. The chef often shares tips on handling melted chocolate to prevent it from seizing or becoming too thick, which is helpful for those planning to replicate the process at home.

The Meeting Location and Accessibility

The class begins at 7 Rue de Béarn in Paris’s 3rd arrondissement. The location is conveniently close to public transportation, making it easy to access for travelers staying in the city. The activity ends back at the same meeting point, simplifying logistics and avoiding the need for additional transportation.

The venue is described as small and intimate, allowing for personalized attention. While some reviews mention that the room is small and the atmosphere can be dull, the friendly and knowledgeable guides more than compensate, ensuring a positive experience overall.

Group Size and Personalized Instruction

This small-group class maxes out at 8 participants, which is ideal for those seeking more direct interaction with the chef. The personalized attention ensures that beginners can ask questions and receive guidance tailored to their skill level.

Several reviews praise the chef’s teaching style, highlighting how friendly, encouraging, and clear the instructions are. The small size creates a cozy environment where everyone can participate actively and receive feedback during each step of the process.

Food and Drink Included in the Class

The class includes coffee and/or tea, perfect for staying refreshed during the session. All ingredients for making the pastries are provided, so participants just need to focus on learning and creating.

However, there is no mention of additional food or drink options beyond the provided beverages. Also, private transportation is not included, so travelers should plan accordingly to reach the venue.

Practical Tips and Recommendations

Based on the reviews, it’s advisable to arrive on time to maximize the experience, especially since some participants have experienced last-minute cancellations or rescheduling. It’s also helpful to be prepared to take notes or scan recipes during the class, as some mention the absence of printed recipe sheets.

For those wanting to reproduce the recipes at home, it’s beneficial to pay close attention to the techniques demonstrated, especially piping and glazing. The class is suitable for all ages and skill levels, and the instructor’s friendly approach makes learning enjoyable.

Summary of the Experience and Who Will Enjoy It

The Hands-on Eclair and Choux Making class offers a delightful, practical experience in the heart of Paris. The small group size, expert guidance, and hands-on approach create an engaging environment for pastry enthusiasts and beginners alike.

While the venue’s small space and occasional dull atmosphere are minor drawbacks, the quality of instruction and delicious results shine through. Those who appreciate learning new skills in a relaxed setting and want to bring home authentic French treats find this class especially rewarding.

This experience best suits food lovers wanting a practical, memorable activity during their stay in Paris, with the ability to recreate classic pastries long after the class ends.

Frequently Asked Questions

Is previous baking experience required for this class?
No, this class is designed for beginners with no prior pastry skills needed.

What is included in the price?
All ingredients for making the éclairs and pastry creams are provided, along with coffee and/or tea. The class concludes with take-home éclairs.

How long does the class last?
The class runs for approximately 2 hours 30 minutes, providing ample time for hands-on practice and instruction.

Where does the class take place?
The activity begins and ends at 7 Rue de Béarn in Paris’s 3rd arrondissement, close to public transportation.

Are there any physical requirements or accessibility considerations?
Specific accessibility details are not provided, but the venue appears to be a small, indoor space suitable for most participants.

Can I cancel if my plans change?
Yes, free cancellation is available up to 24 hours in advance. Cancellations within 24 hours are non-refundable.

Is there a maximum group size?
Yes, the class is limited to 8 participants to ensure personalized attention.

Can I get a recipe to make at home?
Some reviews mention the absence of printed recipes, so it’s advisable to pay close attention during the class for future reference.

What do people think about the instructor?
The pastry chefs, such as Millie and Matteo, are praised for their friendly, knowledgeable, and encouraging teaching style.

Are snacks or drinks available after the class?
The class provides coffee and/or tea, but there are no additional food options noted for after the session.

Would this experience suit children or families?
Yes, the class is family-friendly and suitable for all ages, making it a fun activity in Paris.

This hands-on pastry class in Paris combines practical skills, friendly guidance, and delicious results, making it a delightful activity for baking enthusiasts and newcomers alike.