Caramel and dulce de leche éclairs

Rediscover the classic French éclair in a generous and indulgent version. The workshop guides you step by step to make choux pastry, which you will pipe and bake to achieve a hollow and light texture.

Next, you will prepare a light pastry cream, followed by homemade dulce de leche and a glossy salted butter caramel. The final cream piping ensures the éclairs are filled with elegance and precision. Finally, you will explore roasting nuts, adding crunch and aromatic depth to your creation.

By the end of the workshop, you will leave with a perfectly executed éclair and all the techniques needed to reproduce it at home.