About this tour
Spend three hours in a Paris kitchen learning to build choux pastry from scratch, then pipe and bake éclairs and cream puffs under expert guidance. You'll work through the fundamentals—achieving proper rise, mastering the piping technique, tempering chocolate—before sampling your creations with coffee or tea. Groups stay small (eight people maximum), so your instructor can spot technique issues and share insider knowledge about French pastry culture. Take home a box of six pastries and printed recipes to recreate the method at home.
Highlights
- Master choux pastry foundation and piping technique
- Bake éclairs and cream puffs in a working Parisian kitchen
- Learn the timing and oven management that prevents collapse
- Taste your pastries fresh with coffee or tea
- Eight-person groups mean real one-on-one feedback
- Take home six pastries plus digital recipe cards
What to expect
You'll arrive at the studio and begin by mixing choux dough, understanding why the method works differently from standard cake batter. Your instructor demonstrates piping technique on a tray, then you repeat it until your shapes look even. While the first batch bakes, you'll whip Chantilly cream and melt chocolate for coating. Once pastries cool, you'll fill and finish them yourself. The final hour is spent tasting your batch alongside other participants, hearing anecdotes about French pastry competitions and professional kitchens. Expect flour on your clothes and honest critique on your piping consistency.
Good to know
Minimum age 12; children cannot attend unaccompanied. Public transport nearby if you're not driving. Bring an apron or wear something you don't mind getting pastry on. Recipes arrive by email after the class, so you can reference them later without hunting online.
Tour sold and operated by Viator via Viator. Descriptions on this page are original BugBitten summaries written by our team — not copied from the operator. Prices and availability are confirmed at checkout.