Éclairs & Cream Puffs Workshop

About this class

This three-hour workshop at Atelier Sucré covers the full choux pastry process for both éclairs and cream puffs, from mixing the dough through piping, baking, filling with pastry cream, and finishing with chocolate glaze. Chef Simon keeps classes at a maximum of four students so each person works through every step independently rather than watching a demo. All ingredients and equipment are provided and you take everything you make home at the end.