$15.00
Baking School In-Depth: Èclairs 2025 with Brian Hart Hoffman
Learn to make stunning, pastry case-worthy Éclairs as Brian walks you through every step of the process, from making a perfectly pipable pâte à choux dough to filling and dipping. Two variations will be prepared in this Baking School In-Depth class: a classic pastry cream-filled and chocolate-dipped Éclair and a strawberry-studded variation with a Strawberry Whipped Ganache.
Join Bake from Scratch magazine and Williams Sonoma for a virtual baking class series that will boost your confidence in the kitchen. In each class, Brian Hart Hoffman, editor in chief of Bake from Scratch and expert baker, will share baking tips, tricks, and recipes that you will want to re-create at home for family and friends!
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