The course includes:
• 15 online lessons from the chef
detailed technical recipe sheets
• list of required equipment
• direct feedback from the chef
ECLAIRS PRO
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07
We’ve structured the entire process into one clear system — from dough and fillings to decoration and production workflow.
Where does a strong product begin?
FULL PRODUCTION CYCLE
precise technologies, different piping methods,
ovens, fillings and decoration
07
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07
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what does the training include?
CHOUX PASTRY AND MOLDS
• TWO PREPARATION METHODS: WITH DRYING AND WITHOUT
• ÉCLAIRS, CHOUX AND CUSTOM SHAPES
• HAND PIPING
• PIPING INTO MOLDS
• WORKING WITH A DEPOSITOR MACHINE
• BAKING IN A DECK OVEN AND CONVECTION OVEN
ASSEMBLY AND DECORATION
• DECOR PREPARATION: SHORTCRUST, CRUMBLE
• WORKING WITH CHOCOLATE
• MASTERING FINISHING TECHNIQUES
• FINAL PRODUCT ASSEMBLY
FILLINGS
• PREPARATION TECHNOLOGIES
• COOKING DIFFERENT TYPES OF FILLINGS
• TEXTURE AND STABILITY CONTROL
ECLAIRS PRO [eng]
• 03
Start — May 29
Preparing choux pastry with drying:
  1. Hand piping éclairs and baking in convection and deck ovens
  2. Piping choux into molds
  3. Baking molded éclairs in deck and convection ovens
  4. Preparing crumble
  5. Piping choux buns and baking in convection and deck ovens
  6. Piping custom-shaped éclairs and baking in a convection oven
Preparing choux pastry without drying:
  1. Depositing the dough using a depositor machine
  2. Baking éclairs in a deck oven
CHOUX PASTRY
Preparing universal ganache for decoration
Éclair “Matcha–Calamansi”
Éclair “Napoleon”
Éclair “Raspberry–Wild Strawberry”
Éclair “Strawberry Mango Passion Fruit”
Choux “Vanilla–Chocolate”
Custom-shaped Éclair “Caramel–Orange”
PREPARATION OF DESSERTS FROM CHOUX PASTRY
COURSE AUTHOR
Sasha Donskov — co-founder of Vspyshka, pastry chef.
In the confectionery industry since 2013.
He progressed from home-based custom orders to launching his own production facility. In 2015, he opened the pastry studio Vspyshka, building the operation from scratch — from first orders to a stable production flow.
He continuously trains with leading Russian and international pastry chefs: Jordi Bordas, Diego Lozano, Karim Bourgi, Joakim Prat, Gregory Doyen, Cédric Grolet, Wilfried Hauwel and others.
Today his focus is on technology, production systems and structured development of pastry businesses.
ECLAIRS PRO