Class hours
Monday
9:00 - 12:30 / 13:30 - 18:00
(Candidate reception starts at 8:30)
Tuesday and Wednesday
8:30 - 12:30 / 13:30 - 17:30
(Candidate reception starts at 8:00)
Pastry
Choux Pastry & Modern Éclairs
5 sessions in the year
23 - 25 feb.
20 apr. - 22 feb.
22 - 24 june
25 - 27 aug.
23 - 25 nov.
Duration
The training course takes place over 3 days, for a total of 24 hours. Day 1 (Monday): welcome from 8:30 am, course starts at 9:00 am, ends at 6:00 pm. Days 2 & 3: from 8:30 am to 5:30 pm. Each day includes a one-hour lunch break (12:30 pm – 1:30 pm)
Audience
Pastry Chefs, Bakers, Restaurateurs, and Catering Professionals
Prerequisites
Basic pastry knowledge and techniques
Language
French and English, depending on the session
Fee
1316.67 € H.T / 1580 € T.T.C
Location
École Bellouet Paris 304–306, rue Lecourbe 75015 Paris
Accessibility
The venue is fully accessible for people with reduced mobility
Conditions
8 participants minimum maximum 12 participants
Formations certifiées Qualiopi et prises en charge possibles
Choux Pastry & Modern Éclairs
A fresh, creative take on timeless French choux classics. Choux pastry is a cornerstone of French pâtisserie — and this course brings it up to date with new flavours, refined techniques, and modern boutique presentation.
You’ll learn to:
• Prepare precise, consistent pâte à choux (éclairs, choux, crowns), • Develop original flavour pairings, • Rethink the visual codes of Paris-Brest, Saint-Honoré, and religieuses, • Apply contemporary finishes: glazes, crisp textures, creative layouts. Perfect for refreshing your boutique range while staying true to tradition.
Need information?
Contact Us
For any request, you can contact us by phone at 01 40 60 16 20 or via the form
The office is open from Monday to Thursday from 9:00 AM to 12:30 PM and from 1:30 PM to 6:00 PM - closed on public holidays
Find Us
BELLOUET PARIS SCHOOL 304-306, rue Lecourbe - 75015 PARIS
Metro stop Convention (line 12) or Lourmel (line 8)