Patisserie Éclairs and Cream Puffs

Would you like to be our guest in our French Patisserie workshop? Join Chef Freyka to learn two of the most iconic pastries sold in a French patisserie! We will be learning the technique for pâte à choux, which is a mother recipe to many other traditional French pastries. We will focus on the preparation of éclairs and cream puffs, but will discuss the many different pastries that are made with this recipe. Each guest will make a dozen of these treats to take home! This class will feature Ghirardelli Ganache kit to take home!

Pate A Choux to make Eclairs & Cream Puffs
Chocolate Ganache
Crème Patisserie
No-Bake Template to take home

Seats are priced per person.

Please list any dietary restrictions in the comment section.

To receive a refund or credit, cancellations must be submitted no less than 48 hours before the class begins. Please contact the school at or with any questions.

What to expect in a hands-on Harmons Cooking School class:

  • You’ll work together with other students in a fun, hands-on environment led by our professional chef instructors.
  • You will be working in small groups, sharing workstations and equipment.
  • Classes are 2 to 2 1/2 hours unless otherwise noted above.
  • You will be standing, cooking, and working for most of the class. Please wear comfortable, closed-toe shoes and have long hair tied back.

May 4 @ 10:00 am
10:00 am — 12:45 pm (2h 45′)

Traverse Mountain

Chef Freyka Nuñez Del Prado

Price: $55

0 seats available

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