CONTEMPORARY
éclairs

Contemporary Eclairs course is a unique online experience that gives everyone an opportunity to learn to make professional level Eclairs from scratch.
The course includes:

* 36 pre-recorded video lessons that are about 5-15 minutes long for an easy and efficient learning process.

* PDF workbooks with step-by-step instructions, a list of tools and ingredients with pictures and specifications to make your study process easier.

* Access to student community — a place for you to ask questions related to your study process, share your results, and make pastry friends! This unique structure allows students to move through the lessons at their own pace and comfort.

That depends on the enrollment option you chose. A PRO enrollment option gets you access for 6 months and a PRO+ gives you 9 months access.

Once you have enrolled and the payment has been processed, you set up your login and password and will be able to access the course on our platform 24/7 during 6 or 9 months depending on the enrollment option you chose. Here you can stream all the videos, download the recipe books and notes, communicate with your instructor and the students, take part in webinars.

You can start your learning anytime… In fact, what are you waiting for? Start your Eclair journey right NOW, click “HERE”

Our course is designed for all skill levels, whether you’re just starting out, an experienced baker, a seasoned professional, or a creative soul, you can gain new skills and achieve outstanding results learning on our platform.

Recommendations for tools and ingredients are a part of our teaching process. In the first lesson, you will find a list of the tools and ingredients alongside pictures, specifications and direct links to the online stores, so make sure to watch the class before you go shopping!

All of the tools and ingredients you may need are accessible from local or online pastry shops.

We strongly recommend that you first watch the entire theory module, so that once you start the hands-on modules, you will have a solid foundation on which to build your practical skills. The order in which you choose to watch the hands-on modules is up to you.

YouTube videos give you a bird’s-eye view of how to make an éclair, and expecting youtubers to walk you through the important details is not very realistic. Their recipes may be OK if you just want to serve something to impress your friends, with no particular expectations in terms of its appearance, taste, elegance, or storage time. A blogger’s job is not to teach you to make a product that will always meet the highest professional standards of quality, they are there to create the content. And more often, it is just a quick, somewhat perfunctory tutorial.

As a professional pastry chef who has to supply a consistent product, I understand how important it is to be able to recreate the same recipe at the same high quality over and over again. Your customers will be coming back day after day expecting to get exactly the same product. When creating the course, I considered this aspect and paid special attention to the tiniest details so your product will come out perfectly every time.

When designing the Contemporary Éclairs course, I revisited all the questions and positive and negative issues that I myself have encountered in my learning process. This helped me develop a course that, I believe, will be both very informative and very accessible for students of all levels. Students will have the option to ask questions and get direct support from me, the instructor. The course includes a substantial theory module to help students gain a deep understanding of what is happening in the recipe, the role and function of various ingredients and their interaction.

The Contemporary Éclairs course is not just a collection of recipes; it also reflects valuable experience that I have gained through my own trial and error process. Here, I cover the fine points, tips, and tricks that I’ve learned, including how to minimize and avoid common mistakes in making éclairs. The way the course is structured and worded will make it useful for all: creative souls, home bakers and professional chefs. I have provided detailed recommendations on storage times and conditions, including the information on how to safely freeze your product. This will help cake and pastry professionals to simply utilize the tools at their disposal to find a balance between offering a wide range of products (with up to two weeks storage time) and maintaining the consistently high product quality.

You will need to submit photos of the éclairs you’ve made, both whole and cut, in community-section on our platform. This requirement applies to both the digital and hard copy certificate. If you’ve signed up for the Pro+ course and would like to receive a hard copy certificate, you will also need to provide us with the address to which the certificate will be mailed.

It is precisely this issue that prompted me to create this course. I fully understand how important it is to maintain the consistently high quality for the consumer. And to accomplish this, I have meticulously described and explained every detail, no matter how tiny, such as temperatures, textures, times, cooking conditions and modes, baking and storing the product, and many, many more.

Once your 6 or 9 months of access to the course are over, you can extend the access at a 50% discount (for the next 6/9 months respectively).