IN THIS 3-HOUR LIVE CLASS, YOU’LL LEARN ALL ABOUT
Ingredients and equipment required for eclairs and choux pastry production, both in small start-ups and large-scale operations.
How to make an eclair design, shape, decoration, glaze and packaging.
Common mistakes that pastry chefs encounter when organizing production.
Where to market your eclair products and the pricing formula to use.
A wide assortment of eclairs and choux pastry products for sale or retail.