During this workshop, our Le Cordon Bleu Master Pâtisserie Chef will demonstrate and guide you through the preparation and baking of authentic French éclairs.
What is a Le Cordon Bleu Workshop? A Le Cordon Bleu workshop involves hands on kitchen activity. Be personally guided by world class chefs within our industrial kitchen classrooms. Learn techniques to elevate your cooking during an intensive day course, light lunch included.
Date: 1st November 2025
Time: 9am – 4pm (light lunch is included)
Location: Level 2, 52 Cuba Street, Te Aro, Wellington
Allergies: Ingredients in this class contain the following allergens: Wheat, egg, soy, and dairy. Please note, our pâtisserie kitchen stores varieties of nuts and traces will be present in the environment (but only hazelnut will be directly used in this workshop).
You Will Create:
- Chocolate and hazelnut éclair
- Lemon meringue éclair
Course Details: During the workshop, you will learn the following skills:
- The roles of the ingredients
- Making choux paste, chocolate whipped ganache
- Creating caramelised nut and lemon curd, and Swiss meringue
- Piping eclair shape, baking and how to glaze and garnish
Course Includes: All ingredients and equipment supplied, a light lunch is included. Everything you make is yours to take home.
Contact Details: +64 4 472 9800 | nz@cordonbleu.edu
