Spring Éclairs & Cream Puffs: A Pâte à Choux Workshop
Sun, Apr 19
|Chef''s Collective
Learn the secrets behind one of France’s most versatile pastries! In this hands-on class, you’ll master the technique for making light, airy choux pastry and transform it into elegant éclairs and delicate cream puffs filled with fresh spring-inspired creams.
Time & Location
Apr 19, 2026, 1:00 PM – 4:00 PM
Chef''s Collective, 874 Orleans Rd, Charleston, SC 29407, USA
About the event
Join Chef Sandy for Spring Éclairs & Cream Puffs: A Pâte à Choux Workshop, a hands-on class dedicated to one of the most beloved pastries in French baking. Pâte à choux is the magical dough behind classics like éclairs, cream puffs, and profiteroles. Once you learn the technique, the possibilities are endless.
In this workshop, you’ll learn how to mix, pipe, and bake pâte à choux to create perfectly light and hollow shells. From there, we’ll prepare smooth, flavorful pastry creams and fill our pastries before finishing them with elegant glazes and simple garnishes.
During the class, you’ll make both classic cream puffs and elegant éclairs, filled with seasonal spring-inspired flavors. Along the way, we’ll cover essential techniques including proper dough consistency, piping methods, baking tips, pastry cream preparation, and filling and glazing your finished pastries.
By the end of the class, you’ll have the skills and confidence to recreate…
