Signature Eclairs
with Joakim Prat

 Learn to create 18 signature eclairs with Joakim Prat online
  Course and Support in English
  Practical Guided Learning Experience
  Training Certificate
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Signature Eclairs

with Joakim Prat
Learn to create 18 fabulous signature eclairs online
from 9 Michelin Star Chef!

Over 40 Recipes
18 Signature Eclairs 

You will learn to make 40 recipes + from scratch, using basic ingredients (pate a choux, creams, fillings, glazes and decorations).
At the end of the course you will be able to create 18 fabulous eclairs.

Educational Materials & Activities

 60+ Full HD pre-recorded video lessons explaining step-by-step recipes and modern pastry techniques; 
 PDF Recipe Book; 
 Practical Assignments;
 Chef's Feedback.


12 Months Access

You will have 12 months 24/7 access to your account where you can revisit the lessons anytime you desire.
6 weeks Practical Guided Learning/course will enable you to make the eclairs in your own kitchen and submit your results for Chef's evaluation and feedback. 


Training Certificate

After completing all activities and submitting your practical assignments you will be rewarded with our Training Certificate.
about

 THE CONCEPT 

"Choux pastry is one of the most versatile bases in pastry making. It is light and airy, as well as crispy and soft.
While it might seem like a simple base, it can be transformed into really delicate and fine desserts. This is what I strive to do with the éclairs and choux that I create."
says Joakim Prat.
With a strong emphasis on visuals as well as taste and textures, Joakim's pastries aim to delight both the eyes and taste buds with very graphic and colourful creations.
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Come and discover the colourful and tasty world of eclairs
in this exclusive Online MasterClass with Joakim Prat! 

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Come and discover
the colourful and tasty world
of Joakim Prat Signature Eclairs
in this exclusive Online MasterClass format! 

Write your awesome label here.
Who can attend?

Course recommended for:

Pastry passionates

who want to develop their pastry skills and knowledge and prove them with a Training Certificate.

Motivated home bakers

who admire Joakim's work and style and want to learn how to create his gorgeous signature eclairs.

Eclair shops, coffee shops and pastry shop owners,

who want to delight their customers with more glamorous and tasty products.

Pastry professionals 

interested to continously develop their pastry skills and go to the next level.

Course Content

COURSE 1
8 Eclairs

COURSE 2
10 Eclairs


Total Course Acces: 12 months access
Practical Guided Learning [PGL]: 6 weeks
In this course we learn to create the Pate a Choux (dough for choux, chouqettes and eclairs), different creams and fillings, glazes and decorations.
We learn how to assemble and decorate 8 beautiful signature eclairs. 
[Click the arrows to display the content of each module] 

Module 1: Pate a Choux 

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You will learn to create choux, chouquette and eclair shells using Joakim Prat's modern pastry techniques:
  • How to make the dough for Choux & Chouquette
  • Craquelin
  • Piping & Baking Choux and Chouquette;
  • How to make the perfect dough for eclair;
  • Piping & Baking Eclairs;
  • Preparing eclair shells for filling.

 You will have access to the list of ingredients and our recommendations to obtain the best results. 

Module 2: Creams and Different Fillings

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You will learn how to make delicious creams, tasty fillings and different pastry elements to create various textures:
  • Vanilla Pastry Cream; 
  • Chocolate Cream;
  • Lemon Cream;
  • Fruit based creams;
  • Nut based creams;
  • Compote;
  • Pralines;
  • Crumble.

  All recipes made from basic ingredients.

Module 3: Glazes and Different Elements for Decoration

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You will learn how to make different glazes and create different elements for spectacular decorations.
  • Colored glazes (white, yellow, red, pink, blue, etc.) 
  • Chocolate Glaze;
  • Chocolate Gourmet Glaze;
  • Swiss meringue for decoration;
  • Chantilly;
  • Chocolate tempering & decorations.

Module 4: How to Create The Pecan Vanilla Eclair

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From the different pastry elements we learnt to make in the first modules, we will create a collection of signature eclairs, assemble and decorate them to obtain a fabulous look.
  • Composition;
  • Assembly & Decoration.

Module 5: Pink Lychee & Raspberry

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  • Composition;
  • Assembly & Decoration.

Module 6: Red Cranberries Eclair

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  • Composition;
  • Assembly & Decoration.

Module 7: Yellow Lemon Kalamansi

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  • Composition;
  • Assembly & Decoration.

Module 8: Blueberry Eclair

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  • Composition;
  • Assembly & Decoration.

Module 9: Red Fruit Tart Eclair

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  • Composition;
  • Assembly & Decoration.

Module 10: Chocolate Eclair

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  • Composition;
  • Assembly & Decoration.

Module 11: Gianduja & Praline Eclair

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  • Composition;
  • Assembly & Decoration.
Total Course Access: 12 months access
Practical Guided Learning [PGL]: 6 weeks
After completing Course 1, we move on to the next level.
Under the guidance of Joakim we learn to create more complex eclairs with different pastry elements and techniques: macarons, mousses, velvet glazes, chocolate decorations, etc.
By the end of the course we will create 10 fabulous signature eclairs.
[Click the arrows to display the content of each module] 

Module 1: Creams and Different Fillings

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You will learn how to make delicious creams, tasty fillings and different pastry elements to create various textures:
  • Caramel Cream; 
  • Coffee Cream;
  • Lemon Basil Cream;
  • Exotique creams;
  • Chocolate Cremeux;
  • Creme Anglaise;
  • Pate a Bomb;
  • Caramel Sauce;
  • Chocolate Shortbread;
  • Coconut Praline.

  All recipes made from basic ingredients.

Module 2: Different Elements for Top Decoration

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You will learn how to make more complex pastry elements we will use as top decorations for our sliced eclairs: mousse tops with inserts, macarons, tatin top, etc.
  • Macarons;
  • Tatin;
  • Cheesecake Mousse;
  • Tiramisu Mousse;
  • Chocolate Mousse;
  • Coconut Mousse;

Module 3: Glazes & Decorations

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You will learn how to make different glazes, chocolate decorations and how to create elements for spectacular decorations.
  • Velvet spray;
  • Neutral Hibiscus Glaze;
  • Dark Chocolate Glaze;
  • Coffee Glaze with Fondant;
  • Chocolate Tempering and Decoration;
  • Hazelnut Mousseline.

Module 4: Paris Brest Eclair

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From the different pastry elements we learnt to make in the first modules, we will create a beautiful collection of signature eclairs, assemble and decorate them to obtain a fabulous look.
  • Composition;
  • Assembly & Decoration.

Module 5: Coffee Eclair

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  • Composition;
  • Assembly & Decoration.