If there is one thing French Master Chef Philippe Agnese is extremely good at, its making Cream Puff, Éclairs and Croquembouche – Par Excellence! Experience absolute bliss as he shares traditional French pastry techniques and never before heard tips and secrets behind making the perfect Cream Puffs, Éclairs and the absolutely stunning Croquembouche. This Masterclass focuses on the foundational aspects of creating these delicious classical Parisian pastries.

From making your Pâte à Choux, Crème Pâtissière, White Fondant, Coffee Extract and Caramel this class is far from your usual “Cream Puff and Éclair” class, with over 2 hours of detailed instructions covering 3 chapters from no less than French Master Chef Philippe Agnese. Without a doubt, after this class, you will never appreciate Cream Puffs and Éclairs the same way you did before!

1. Preparing and baking your Choux Paste
2. Preparing, cooking and storing your Pastry Cream
3. Preparing, cooking and storing your White Fondant
4. Preparing and cooking your Caramel
5. Assembling your Cream Puffs
6. Assembling your Coffee Éclairs
7. Assembling your Croquembouche