Step into the world of French pâtisserie and learn the technique behind one of the most impressive (and surprisingly achievable) classics: éclairs.

In this easy-to-follow, step-by-step workshop, you’ll master the foundations of choux pastry — the magical dough that transforms into crisp, hollow shells ready for silky fillings and glossy finishes. This is a true skills class: practical, hands-on, and designed to give you repeatable results at home (without the drama).

And because it’s Roving Larder, it’s not just baking — it’s an experience. Expect grazing as you go and a little sipping along the way while you pipe, fill, glaze, and decorate your way to a box of pâtisserie-worthy éclairs.

What you’ll learn

• How to make choux pastry from scratch and bake shells that are crisp, light, and beautifully risen

• How to create rich, velvety crème pâtissière (pastry cream)

• Contemporary and creative approaches to flavouring and fillings (with demonstrations of variations you can use at home)

• The piping fundamentals: how to pipe éclairs and choux neatly and consistently

• Multiple finishing and decorating techniques for a professional look (even if you’ve never piped before)

• Storage tips, troubleshooting, and how to avoid the common choux pitfalls (soggy shells, flat éclairs, split pastry cream…)

On the menu (the éclairs you’ll create)

TRIPLE CHOCOLATE
Milk chocolate filling, finished with a dark chocolate glaze.

TOFFEE POPCORN
Popcorn-infused pastry cream with a hint of fleur de sel (flaked sea salt), topped with a glossy caramel glaze and crunchy toffee popcorn.

LEMON MERINGUE
Lemon curd swirled through vanilla pastry cream, finished with lemon icing and meringue.

What’s included

• All ingredients, equipment, and recipes

• Hands-on tuition and demonstrations throughout

• Grazing and sipping during the session (so you can bake happily)

• A box of your own finished éclairs to take home and show off

Who this class is for

Perfect for beginners and keen bakers alike. If you’ve ever wanted to learn choux properly — or level up your pastry confidence — this is for you. You’ll leave with a strong foundation and the know-how to recreate éclairs (and plenty of choux variations) at home.

Come for the technique. Stay for the grazing. Leave with éclairs that will wow your friends and family.