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"7 steps for eclair shop-production launching"
For those who wasn't able to watch live class we have prepared recorded class video. Enjoy the video!
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
20% Discount ends 24 hours.
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Days
24

Hours
59

Minutes
59

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