Eclaire & Choux
Join us for a hands-on class dedicated to the art of the classic French croissant.
Book Your Spot Now!
In this hands-on class, you’ll learn how to make classic choux pastry from scratch and turn it into perfectly baked éclairs and choux. From mastering the dough to piping, baking, and filling, you’ll gain the techniques needed to create light, airy pastries with smooth, delicious finishes.
What They Will Learn
- Choux dough basics – how to make, pipe, and bake perfect éclairs and choux
- Baking control – how to get light, hollow, and crispy shells
- Creams & fillings – chocolate, pistachio, vanilla, caramel, and gianduja
- Assembly – filling, layering, and balancing flavors
- Finishing – glazing, decoration, and professional presentation
Class Includes
What you'll learn exactly
01
Raspberry Pistachio Éclair
02
Chocolate Éclair (Glacage Chocolat)
03
Caramel Vanilla Choux
04
Gianduja Choux
Local & International Experience with Chef Mohamad Bazzi (right)
With over 17 years of experience in pastry and chocolate, I’m here to share my passion, creativity, and everything I’ve learned along the way.
In my classes, you’ll explore modern French pastry, fresh bakery, and chocolate fillings, all with a focus on bold ideas and real technique.
I’m excited to help you grow, experiment, and find your own style as a pastry chef.
