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Eclairs Workshop


The Eclairs Workshop combines technique and flavours, enabling you to make one of the classic pastries of French gastronomy.

Eclairs Workshop Presentation

Come and take part in a pastry lesson with our professional Chefs to be able to put longstanding expertise into practice in pleasant surroundings which are perfectly suited to making the very best eclairs.

During the workshop, the pastry Chefs will guide you as you make different flavoured eclairs depending on the season: chocolate, strawberry and pistachio eclairs to name but a few. You will learn how to make choux pastry, pastry creams, icing, and to master cooking techniques from preparation through to the different stages of assembling the finished product, as well as all the tips which will enable you to compete with the pastry shops in your neighbourhood!

During the 6 hour pastry workshop, you will be part of a team of gourmets who, like you, have come to learn all the secrets of making home-made eclairs. You will have your own individual work station, and all the necessary ingredients and utensils for making your eclairs will be at your disposal. You will be able to take everything that you make during the workshop, and Le Cordon Bleu recipes, home with you.

On the agenda of the Eclairs Workshop

February 4, 2017
Chocolate eclair with a modern touch
Paris-Brest eclairs


Translated into English.
Apron, tea towel and cooler bag are offered.
During the day of the short course, you will benefit of 10 % discount at the shop, except on books (-5%).
The end time of the course depends on the number of participants.

Book your seat for the Eclairs Workshop:

This course is now fully booked. Please click on the button below to be added to the waiting list.

Eclairs Workshop Chefs

All the pastry Chefs who run the Eclairs Workshops have worked in the very best restaurants and, today, have unique expertise in the field.

The story behind eclairs

Traditionally made from choux pastry, filled with chocolate pastry cream and iced with chocolate or caramel fondant icing, today a multitude of flavours can be found.

The most popular eclairs, known as “Pain de la Duchesse” until 1850, are flavoured with chocolate, but during the workshops you will also learn how to make pistachio or strawberry eclairs.

Short Courses