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:
Watch at anytime
4 weeks of study
30 lessons
Receive 7-8 new lessons weekly
Recipe book
80+ recipes
(4-6 hourse per week)
October 19th
22% off until
October 23th
Program of the course
Week 1
1 - 8 lesson
-Choux pastry basics. 3 different recipes
-Baking in home, convection & deck oven
-Choux pastry recipe for 2kg & 20kg 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
Week 3
17 - 23 lesson
-Choux pastry with "ring" shape
-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
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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
Fill out your contact information below to join the course
Since we operate from Karaganda, Kazakhstan, due to regional limitations we accept payments in our regional currency KZT. On the payment page you will see course price 594 825 KZT for one time payment and 198 275 KZT for installments option. Equivalent 1155€ and 385€. At the internal LANDBOX company currency rate 1€=515 KZT. The payment process for everyone is usual as conversion from your currency to KZT is done by the issuing bank. You can contact your bank support to ask about precise currency rate, or you can simply convert KZT to your card currency by using any special website. We have several payment methods. Right after payment, by email you will get access to your own account.
One time payment
Attention! Before registration - check out how a monthly payment works: The full price is split into 3 equal instalments within 3 months. When the first payment is charged, you receive an email with the access to the course. The next payments are automatically charged to your card within 30 calendar days from the first transaction. The payment plan includes 3 payments at 385€ per month. The day before the transaction you’ll receive an email notification with the instruction.
Save 320€
Total: 1155€
Save 320€
Total: 3 installments
Spots left: 14
duration: 4 weeks
Starts on:
october 19th
22% off until
October 25th
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I'm a total beginner, will this course suit me?
Absolutely! The course covers every step of the process, from the absolute basics through to complex techniques. You also have access to online support during the programme so we can help you with any questions you may have.
How much does Flashland cost?
The course price is 1155€ and includes your own account, 30 lessons and full support during the course. You can pay by card or PayPal. You can also pay in installments.
Do you provide the list of ingredients that we need for the course?
Yes sure, you'll get this list in our Flashland recipe book. You'll get in in the 1st course lesson, then you will have enough time to set up everything.
What equipment do I need to follow the course?
For sure you will need planetary mixer, oven, and piping bag with eclair nozzle. For the rest of equipment we have one big lesson only about equipment. We suggest to watch this lesson first, and then choose right equipment for your conditions.
Is this course in English?
Yes, online course Flashland is totally in English. Including all materials.
How long does the support last?
The online support lasts for the duration of the course and you can contact us at anytime after the course. We also have FAQs in each lesson with all questions/answers from other students!
Do I have to complete homework during the course?
Yes and No! We trust you to decide what works best for you based on your experience and ambitions. You can send us your home work and we'll check everything and give you recommendations if needed or you can do everything yourself. However, we do hope you will use all knowledge in you life, production, pastry shop and ect.
I have a question about the course, who I can ask?
You can send your questions to or What's app and we'll get back to you as soon as possible.
Let’s discuss your questions by email or What’sApp
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