professional ONLINE COURSE ABOUT ECLAIRS AND CHOUX PASTRY
Online course about eclairs and choux pastry. In 30 lessons learn how to make all types of choux pastry at any production.
Starts on:
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unlimited
30 lessons
Receive 7-8 new lessons weekly
Length
Recipe book
4 weeks of study
80+ recipes
(4-6 hours per week)
October 19th
BLACK FRIDAY DISCOUNT
Enter your details to book your spot. Our manager will contact you to answer all questions. The offer is available until December 9th
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In the FLASHland box
All types of choux pastry
You’ll learn all kinds of choux pastry dough both for small bakeries (a 2 kg batch) and a bigger production (a 20 kg batch).
All types of ovens
We’ve prepared videos for any types of ovens (household, convection or deck ovens) and attached detailed instructions on temperatures and baking conditions for perfect eclairs.
Hand piping & machine
Small or household productions will find how to pipe eclairs by hand. Large productions will learn how to use an eclair machine and make thousands of eclairs daily.
Any kind of decoration
You’ll learn how to make all kinds of decorations — glazes, velour, chocolate, macarons, puff pastry dough, creams, meringue and more.
"Recipes & Ingredients" book
The recipe book contains 60 pages. It covers not only recipes, but also recommendations on equipment, ingredients and baking conditions. You’ll also find all the ingredients for choux pastry dough to choose alternatives in your country.
Exclusive class - from simple to complex
It’s the only professional eclair course in the world. Flashland teaches you how to make all kinds of choux pastry dough under all conditions — from small home bakeries to big professional productions.
Ready-made assortment for you
There are enough recipes in the course to establish a complete assortment in your pastry shop. If it’s not an option, feel free to create your own creations.
"Problem & solution" book
We’ve created a trouble-shooting book with pictures of the main problems and solutions. Is there a problem? Just open the book!
Business focused
The Flashland online course is not only about learning the recipes, techniques and production process. It’s also about applying the knowledge in your business. You’ll learn how to calculate production costs, get recommendations on the packaging, sales and shelf life.
Recipe guarantees
All the recipes and cooking procedures are applied in the production of the real eclair shop. These recipes and techniques make it possible to produce a thousand of eclairs daily!
All types of choux pastry
You’ll learn all kinds of choux pastry dough both for small bakeries (a 2 kg batch) and a bigger production (a 20 kg batch).
All types of ovens
We’ve prepared videos for any types of ovens (household, convection or deck ovens) and attached detailed instructions on temperatures and baking conditions for perfect eclairs.
Hand piping & machine
Small or household productions will find how to pipe eclairs by hand. Large productions will learn how to use an eclair machine and make thousands of eclairs daily.
Any kind of decoration
You’ll learn how to make all kinds of decorations — glazes, velour, chocolate, macarons, puff pastry dough, creams, meringue and more.
"Recipes & Ingredients" book
The recipe book contains 60 pages. It covers not only recipes, but also recommendations on equipment, ingredients and baking conditions. You’ll also find all the ingredients for choux pastry dough to choose alternatives in your country.
Exclusive class - from simple to complex
It’s the only professional eclair course in the world. Flashland teaches you how to make all kinds of choux pastry dough under all conditions — from small home bakeries to big professional productions.
Ready-made assortment for you
There are enough recipes in the course to establish a complete assortment in your pastry shop. If it’s not an option, feel free to create your own creations.
"Problem & solution" book
We’ve created a trouble-shooting book with pictures of the main problems and solutions. Is there a problem? Just open the book!
Business focused
The Flashland online course is not only about learning the recipes, techniques and production process. It’s also about applying the knowledge in your business. You’ll learn how to calculate production costs, get recommendations on the packaging, sales and shelf life.
Recipe guarantees
All the recipes and cooking procedures are applied in the production of the real eclair shop. These recipes and techniques make it possible to produce a thousand of eclairs daily!
Program of the course
Week 1
1 - 8 lesson
-Choux pastry basics. 3 different recipes
-Baking at home, convection & deck oven
-Choux pastry recipe for a 2-kg & 20-kg batch
-Hand piping & piping machine
-Recipe book
-FAQ book
-Problem & solution book
-Baking at home, convection & deck oven
-Choux pastry recipe for a 2-kg & 20-kg batch
-Hand piping & piping machine
-Recipe book
-FAQ book
-Problem & solution book
Week 2
9 - 16 lesson
-Classic shape eclairs
-Glaze for eclairs
-Glazing methods & techniques
-Creams & shelf life
-Top decorated opened eclairs
-Velvet spray decoration
-Chocolate tempering
-Glaze for eclairs
-Glazing methods & techniques
-Creams & shelf life
-Top decorated opened eclairs
-Velvet spray decoration
-Chocolate tempering
Week 3
17 - 23 lesson
-Choux pastry with a "ring" shape
-Chocolate decorations
-Transfer sheet technique for eclair
-Decorations with meringue
-Storage conditions
-Chocolate decorations
-Transfer sheet technique for eclair
-Decorations with meringue
-Storage conditions
Week 4
24 - 31 lesson
-Chocolate decoration
-Choux & chouquettes
-Moulded eclairs
-Unusual shape eclairs
-Choux & chouquettes
-Moulded eclairs
-Unusual shape eclairs
Week 1
Choux pastry basics. 3 different recipes.
Baking in home oven, convection & deck oven.
Options for small or home production.
Options for big pastry production.
Lesson 1
- Eclair recipe №1 for convection oven & technology
- Equipment for choux pastry production
- Ingredients for choux pastry: Milk, butter, flour ect. Difference between them, what to choose to have stable product
- How to make small batch in small home planetary mixer
- How to bake eclairs in convection oven
- Piping nozzles and their difference
- Hand piping
- How to bake smooth and straight eclairs
- Main problems. How to solve them
- Oven. Baking settings for right baking
- Results check.
Lesson 2
- Choux pastry recipe №2. Eclairs & choux with crumble.
- Difference between recipes №1 and №2
- Technology and cooking process.
- Crumble. Cooking process, preparation for eclairs & choux
- Piping nozzles for this type of eclairs & choux
- Hand piping
- Baking settings for deck oven & convection oven
- Comparison of eclairs with & without crumble
Recipe book
FAQ book Problem & solution book
Lesson 3
- Eclair recipe №3 for big production & deck oven baking.
- Equipment for big eclair production.
- Cooking process for 20kg recipe, 720 eclairs.
- Features and difference between 2kg & 20kg recipe.
- Piping machine for production.
- How to set up and work with piping machine.
- Deck oven. Baking settings and features.
- Baking of 720 eclairs
- Results checking
Lesson 4
- Bonus lesson. How to make eclairs at home
- Cooking process for choux pastry
- Baking settings for home oven
- Berry éclair recipe
Classic shape eclairs
Lesson 5
- Vanilla eclair
- Classic vanilla pastry cream
- Glaze for eclairs & working temperature
- Decorating & glazing
Lesson 6
- Toffee éclair
- Caramel cream
- Caramel glaze for éclair
- Italian meringue
- Decorating & glazing
Lesson 7
- Raspberry éclair
- Raspberry cream
- Pink glaze
- Decorating & glazing
Lesson 8
- Lemon éclair
- Lemon cream
- Lemon glaze
- Chocolate decoration
- Italian meringue
- Decorating & glazing
Week 2
Lesson 9
- Eclair Sakura
- Mascarpone cream
- Cherry filling
- Almond paste
- Decorating top part and elements
- Decorating & glazingLesson 10
- Banana eclair
- Caramel pastry cream
- Banana cream
- Chocolate decoration
- Decorating & glazing
Lesson 10
- Banana eclair
- Caramel pastry cream
- Banana cream
- Chocolate decoration
- Decorating & glazing
Lesson 11
- Cranberry-cowberry eclair
- Cranberry-cowberry filling
- Whipped cream with cranberries & cowberries
- Red velour
- Black velour
- Decorating & glazing
Lesson 12
- Tiramisu eclair
- Coffee syrup
- Mascarpone tiramisu cream
- Assembling
- Decorating & glazing
Lesson 13
- Peanut eclair
- Caramel cream with peanut
- Soft caramel
- Chocolate glaze
- Velvet spray
Top decorated opened eclairs.
Lesson 14
- Berry eclair
- Vanilla cream
- Berry filling
- Assembling & decorating
Lesson 15
- Mango eclair
- Whipped vanilla ganache
- Mango filling
- Transparent jelly recipe
- Velvet spray
- Assembling & decorating
Lesson 16
- Chocolate cookie eclair
- Chocolate cookie cream
- Chocolate cream
- Chocolate whipped cream
- Chocolate decoration
- Assembling & decorating
Week 3
Lesson 17
- Lavender & apricot éclair
- Apricot filling
- Lavender éclair
- Assembling & decorating
- Velvet spray
Lesson 18
- Eclair “Camus”
- Chocolate ganache
- Chocolate cream with cognac
- Chocolate decoration
- Chocolate glaze
- Velvet spray
- Assembling, decorating & glazing
Lesson 19
- Apple eclair
- Apple filling
- White chocolate ganache
- Transparent glaze
- Assembling, decorating & glazing
Lesson 20
- Cream brulée eclair
- Salted caramel
- Cream brulée
- Assembling & decorating
Lesson 21
- Millefeuille éclair
- Puff pastry recipe
- Layering and baking
- Hazelnut filling
- Vanilla cream
- White & chocolate glaze
- Assembling & decorating
Lesson 22
- Eclair Macaron
- Macaron recipe
- Chocolate cream
- Red berries filling
- Velvet spray
- Assembling & decorating
Lesson 23
- Eclair “Fox” for kids
- Bubble gum cream
- Chocolate decoration
- Assembling & decorating
Week 4
Choux pastry with “Ring” shape
Lesson 24
- Paris-Brest ring
- Hazelnut praline cream
- Caramelized hazelnuts
- Assembling & decorating
Lesson 25
- Raspberry ring with crumble
- Vanilla cream
- Raspberry cream
- Ping glaze
- Decorating & glazing
Choux and chouquettes
Lesson 26
- Chouquettes
- Vanilla cream
Lesson 27
- Choux with nuts
- Caramel cream
- Hazelnut cream
- Chcocolate decoration
- Assembling & decorating
Lesson 28
- The Nun Choux
- Chocolate cream with orange
- Tangerine filling
- Chocolate glaze
- Decorating & glazing
- Bonus recipe: Christmas Wreath
Eclairs with “Unusual shape”
Lesson 29
- Eclair “Drop”
- Chocolate cream
- How to bake éclair with certain shape: square, drop, tube, rectangle ect.
- Oven settings and temperatures.
- Chocolate decoration
- Assembling & decorating
Lesson 30
- Eclair “Tart”
- Chocolate cream with pepper
- Syrup with pepper
- Tart shell
- Velvet spray
- Assembling & decorating
Lesson 31
- Square Sakura éclair
- Vanilla cream
- Cherry filling
- How to bake éclair with certain shape: square, drop, tube, rectangle ect.
- Oven settings and temperatures.
- Chocolate decoration
- Assembling & decorating
How the training takes place
ONCE A WEEK, NEW LESSONS ARE OPENED TO YOU. WATCH, LEARN NEW MATERIAL
DO YOUR HOMEWORK AND GET FEEDBACK FROM THE INSTRUCTOR
IF NECESSARY, ASK QUESTIONS AND GET RECOMMENDATIONS
GET A CERTIFICATE AND USE NEW KNOWLEDGE IN YOUR WORK AND BUSINESS
ONCE A WEEK, NEW LESSONS ARE OPENED TO YOU. WATCH, LEARN NEW MATERIAL
DO YOUR HOMEWORK AND GET FEEDBACK FROM THE INSTRUCTOR
IF NECESSARY, ASK QUESTIONS AND GET RECOMMENDATIONS
GET A CERTIFICATE AND USE NEW KNOWLEDGE IN YOUR WORK AND BUSINESS
How much you can earn with one eclair
THEREFORE, 100% OF THE FINAL PRODUCT’S PRICE OF 6€ INCLUDES 4,29€ OF EXPENSES. 1,71€ IS YOUR NET PROFIT.
by Selling only 23 eclairs a day, you'll cover the course price
just in 30 days!
just in 30 days!
Course author
Hi! I'm Aleksander Donskov, the creator of Flashland. For over 6 years, I've been crafting eclairs, and I'm thrilled to present my online course about them to you. But first, let's dive into my journey. My pastry career kicked off in 2014. I delved into numerous pastry books, attended master-classes, and honed my skills through practice. In December 2015, with the support of my wife and a few friends, we inaugurated our city's first eclair shop. Our humble beginnings in a compact kitchen with an oven capacity of just 20 eclairs soon evolved. By April 2016, we expanded to a 40 m² shop, and by 2017, we operated out of an 85 m² space. That same year, I ventured into teaching master-classes. Our team grew to encompass 10 dedicated individuals in production. By the end of 2018, we celebrated the launch of our brand-new 330 m² shop, producing a staggering 1,000 eclairs daily. Today, our family consists of over 40 employees, and we've crafted more than 1.5 million eclairs! I wholeheartedly believe that you too can achieve great heights. Best of luck, and welcome to Flashland!
Aleksander Donskov
Pastry chef
Pastry chef
FLASHLAND explained in 100 seconds
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Support & FAQs
Support & FAQs
We are already aware of your questions, that’s why each lesson has FAQ. Don’t worry if you can’t find the answer to the question. Our technical support is nearly available 24/7 to take care of your needs. The Chef will always answer your questions.
PDF with recipes for every lesson
All of them are easy to download. We’ve done our best to make them as informative as possible.
Optional Certificate
of Completion
of Completion
Are you dreaming of getting a certificate of completion? No problem! Simply finish the homework tasks, and voila, you're all set! Keep in mind, we aren’t pushing you to do that — it is totally up to you.
Great Value for Money
We guarantee that the information and techniques learned during the courses are 100% life-related and can be directly applied to either production, shop or business. Spend your money now and earn more later. Invest in the future like a real investor.
Regular updates every year
Every year, we enhance our courses with fresh updates and resources, influenced by both student feedback and advancements in the industry. Naturally, all participants, whether new or returning, will be granted access to any updates and PDF files!
Individual Account Access
It's yours alone and nobody else's. Keep your courses organized in your personal BOX.
Who is this for & where to use
SHOP OWNERS
& ENTREPRENEURS
& ENTREPRENEURS
Impress your customers with new product offerings and learn efficient ways to produce profitable goods.
Pastry chefs
Improve your career prospects with unique and sought-after skills. No matter where you are working – be it in pastry or chocolate production, a bakery, or a restaurant.
Home production
& Startups
& Startups
Supercharge your growth with innovative new products you can make at home or in a small production environment.
What results you can expect
Organize your own eclair production
Learn how to calculate food cost and price
Know how to make perfect & smooth eclairs
3 different recipes of choux pastry from a real production
Launch more than 30 different eclairs for your shop
All choux pastry shapes: classic eclairs, top decorated eclairs, choux, rings, molded eclairs
Baking options for all types of ovens: deck, convection and home oven
Increase sales in your shop
All types of decoration: glaze, chocolate, piped cream, chocolate velvet spray, meringue etc.
JOIN THE COURSE OR GET FREE CONSULTATION
Enter your details and our manager will contact you to answer all questions.
We’ll contact you via What’s app. Make sure that phone number is correct.
We’ll contact you via What’s app. Make sure that phone number is correct.
By clicking the "Join the course" button, you agree to receive newsletters from LANDBOX by e-mail and messengers, as well as confirm your agreement with the terms of the Terms of Use and the Privacy Policy.
LANDBOX certificate
This will serve as verification that you have completed the course and provide an additional advantage when applying for a job.
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Cost of FLASHLAND
Fill out your contact information below to join the course
Spots left: 14
duration: 4 weeks
duration: 4 weeks
Starts on:
october 19th
24% off until
October 25th
One time payment
€ 1155 / € 1520
Save: 320 €
Save: €365
Installments for 3 months
€ 385
/ month
Please note!
Before registering, understand how the monthly payment plan works:
The total cost is divided into 3 equal installments over 3 months. Once the first payment is made, you'll receive an e-mail with course access. Subsequent payments are auto-charged to your card every 30 calendar days from the last transaction. The payment plan comprises 3 installments of 400 € each month. An e-mail notification with instructions will be sent a day before each transaction.
Before registering, understand how the monthly payment plan works:
The total cost is divided into 3 equal installments over 3 months. Once the first payment is made, you'll receive an e-mail with course access. Subsequent payments are auto-charged to your card every 30 calendar days from the last transaction. The payment plan comprises 3 installments of 400 € each month. An e-mail notification with instructions will be sent a day before each transaction.
FAQ
Absolutely! The course covers every step of the process, from the absolute basics to complex techniques. Additionally, you have access to online support during the program, ensuring assistance with any questions you may have.
The price of the course is €1155, which includes access to your personal account, 30 comprehensive lessons, and complete support throughout the course. We accept both card and PayPal payments, and offer the option of paying in installments.
You will receive this list in our Flashland recipe book, which will be provided in the first course lesson. This gives you ample time to prepare and set everything up.
You'll certainly need a planetary mixer, an oven and a piping bag with an eclair nozzle. As for other equipment, we have a comprehensive lesson dedicated solely to this topic. We recommend watching this lesson first and then selecting the appropriate equipment to suit your needs and conditions.
Indeed, the online course Flashland is conducted entirely in English, and this includes all related materials.
Online support is provided throughout the course, and you can reach out to us even after the course has concluded. Additionally, each lesson includes a FAQ section with questions and answers from other students.
It's both yes and no! We trust you to determine what suits you best according to your experience and aspirations. You have the option to send us your homework for review and feedback, or you can manage everything independently. Nonetheless, our expectation is that you'll apply the knowledge gained in your everyday life, production, pastry shop, etc.
If you have any questions, feel free to reach out to us at info@landbox.online or through WhatsApp. We will strive to respond as promptly as possible.
Let’s discuss your questions via e-mail info@landbox.online or WhatsApp
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We’ll send you course program via What’s app.
Make sure that phone number is correct.
By clicking the "Get full program" button, you agree to receive newsletters from LANDBOX by e-mail and messengers, as well as confirm your agreement with the terms of the Terms of Use and the Privacy Policy.