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The course taught by Alexandr Donskov
Program of the course
Week 1

Choux pastry basics.

3 different recipes.

Baking in:

-home oven

-convection oven

-deck oven.


Options for small or home production.

Options for big pastry production.

-Recipe book

-FAQ book

-Problem & solution book.

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Week 2

Classic shape eclairs.

-Vanilla eclair

-Toffee eclair

-Raspberry eclair

-Lemon eclair

-Sakura eclair

-Banana eclair

-Cranberry eclair

-Tiramisu eclair

-Peanut eclair

Top decorated opened eclairs.

-Berry eclair

-Mango eclair

-Chocolate cookie eclair

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Week 3

-Lavender & apricot eclair

-"Camus" eclair

-Apple eclair

-Cream brûlée eclair

-Millefeuille eclair

-Macaron eclair

-"Fox" kid’s eclair


Choux pastry with "ring" shape

-"Paris-Brest" ring

-Raspberry ring

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Week 4

Chocolate decoration

-Tempering of chocolate

-Transfer sheets & other techniques


Choux & chouquettes

-Vanilla chouquettes

-Choux with nuts


Moulded eclairs & eclairs with

"Unusual shape"

-Eclair "Drop"

-Eclair Tart

-Eclair Squares

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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

  • Eclair “Chocolate cookie”
  • 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

Eclairs with “Unusual shape”


Lesson 28

  • 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 29

  • Eclair “Tart”
  • Chocolate cream with pepper
  • Syrup with pepper
  • Tart shell
  • Velvet spray
  • Assembling & decorating

Lesson 30

  • 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
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