Cooking Class: French Choux Pastry–Profiteroles and Éclairs with Mardi Michels

Cooking Class: French Choux Pastry–Profiteroles and Éclairs with Mardi Michels


Regular price $36.50 Save $-36.50
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(2 learners booked)

In this class, we’ll take a deep dive into choux pastry to create delectable éclairs and profiteroles. We'll learn to work with piping bags to create perfectly shaped and assembled choux puffs and éclairs -participants will make the pastry, crème pâtissière to fill the éclairs and chocolate ganache to top both the éclairs and profiteroles from scratch.
Led by food writer, cookbook author, and cookery teacher Mardi Michels, this interactive seminar will show you how to make perfect profiteroles and gorgeous bakery-worthy éclairs. Designed to inform curiosity as well as future travels, participants will come away confident in the art of making choux pastry.

Below are the items you’ll want to participate in this class. We will email attendees the full recipe with measurements and instructions prior to the class, so that you can pre-measure ingredients before joining.
Ingredients
  • Unsalted butter (1 pack)
  • 1/2 teaspoon salt
  • All-purpose (plain) flour (1 cup, 150g)
  • 6 large eggs at room temperature
  • Semi-sweet chocolate chips (1 cup, 200g)
  • Light corn syrup or liquid glucose (2 tbsp)
  • Whole milk (3/4 cup, 188 ml)
  • Granulated sugar (2 tbsp)
  • Cornstarch (3 tbsp)
  • Pure vanilla extract
  • Vanilla ice cream (or whatever flavor for filling)
  • Nuts or sprinkles for decoration
Special equipment
We don’t list every item you’ll need here (e.g., standard items like knives, bowls, cutting boards). But we do our best to identify items that may not be in every kitchen, and alternatives where possible.
  • Kitchen scale (optional but useful)
  • Cups and spoon measures
  • Liquid measures (jugs)
  • 2 x baking trays
  • Parchment paper
  • Cling film
  • Rubber spatula
  • Medium pots x 2
  • Small pot or microwave-safe jug for heating milk
  • Wooden spoon
  • Wire hand whisk
  • Small cookie/ ice cream scoops (1 teaspoon and 1 1/2 tablespoon size) (optional)
  • 2 x large (18-inch/45 cm) piping bags
  • 1 x open star (3/4-inch/2 cm) piping tip (optional but useful)
  • 1 x plain (3/4-inch/ 2 cm) piping tip
  • 1 x smaller piping bag (at least 14-inch/ 35cm)
  • 1 plain (1/2-inch/1cm) piping tip

Mardi Michels is a full-time elementary school French (and cooking!) teacher and the author of eatlivetravelwrite.com where she writes about culinary adventures near and far. Mardi grew up in Australia, lived and taught in Paris for over five years, and now calls Toronto home. In 2014, Mardi and her husband purchased a home in Nérac (southwest France), which they operate as a vacation rental property. They spend as much time in France as they can! Mardi also teaches (mostly French) cooking and baking classes for adults and children (currently online!). Her first book, In the French kitchen with Kids, was published in 2018 (Appetite by Random House).

This conversation is suitable for all ages.

90 minutes, including a 30 minute Q&A.

Customer Reviews

Based on 14 reviews
86%
(12)
14%
(2)
0%
(0)
0%
(0)
0%
(0)
J
Janet James (Bloomington, US)

I learned how to make them! Both of them, - profiteroles and eclairs. They were beautiful, delicious, and just about ready for prime time with a little more practice! And it's all because the teacher, Mardi Michels, is splendid. The prep instructions were given us in advance, not the last minute. The warmth, and confidence and completely stress-free style stemmed from experience. Her timing was beautiful, showing rehearsal. I will be among the first to sign up for her next tutorial. It was completely delightful.

M
Marie Heskin (Toronto, CA)
Great class!

What a fantastic class! Received ingredients and recipe in advance, and all set to follow along with Mardi! She is so warm, friendly and present really well! Very easy to cook with her and she is very responsive to comments and entertain the class. Will definitely do more classes with Mardi! Merci!

A
Andrea shapiro (Los Angeles, US)
Another terrific Mardi Michels class!

The time flies by with Mardi Michels! She’s organized, articulate and clever, with a great sense of humor. I always learn new techniques which I can apply to many things aside the specific foods she’s working with. I try never to miss one!

A
Amy Gaulton (Richmond, US)
Fantastic interactive course!

Mardi was so easy to follow and bake with! The course was well organized and I was able to bake something good enough to share with my family. I highly recommend this course and Mardi as an expert.

K
Karen (Salinas, US)

She did a great job with 3 cameras no less! The results are delicious.

Customer Reviews

Based on 14 reviews
86%
(12)
14%
(2)
0%
(0)
0%
(0)
0%
(0)
J
Janet James (Bloomington, US)

I learned how to make them! Both of them, - profiteroles and eclairs. They were beautiful, delicious, and just about ready for prime time with a little more practice! And it's all because the teacher, Mardi Michels, is splendid. The prep instructions were given us in advance, not the last minute. The warmth, and confidence and completely stress-free style stemmed from experience. Her timing was beautiful, showing rehearsal. I will be among the first to sign up for her next tutorial. It was completely delightful.

M
Marie Heskin (Toronto, CA)
Great class!

What a fantastic class! Received ingredients and recipe in advance, and all set to follow along with Mardi! She is so warm, friendly and present really well! Very easy to cook with her and she is very responsive to comments and entertain the class. Will definitely do more classes with Mardi! Merci!

A
Andrea shapiro (Los Angeles, US)
Another terrific Mardi Michels class!

The time flies by with Mardi Michels! She’s organized, articulate and clever, with a great sense of humor. I always learn new techniques which I can apply to many things aside the specific foods she’s working with. I try never to miss one!

A
Amy Gaulton (Richmond, US)
Fantastic interactive course!

Mardi was so easy to follow and bake with! The course was well organized and I was able to bake something good enough to share with my family. I highly recommend this course and Mardi as an expert.

K
Karen (Salinas, US)

She did a great job with 3 cameras no less! The results are delicious.