Éclairs. What comes to mind? Chocolate icing, creamy, dreamy filling, and a beautiful soft pastry. Hungry yet?

This French filled and iced choux pastry dessert gets it's name from the French word for lightning. Some say it is called this because of the gleem of light reflected off the shiny ganache icing.

The choux pastry (pâte à choux) is a key component of the éclair. This pastry rises only from the action of steam. It doesn't use any yeast, baking soda, or baking powder.

Want to learn this wonderful technique? Sign up for this Zoom class today! You won't regret it!

Class can be purchased for one person, ("solo") or for two, ("duo").

Go to the PURCHASE page of this website to sign up for this class.