The éclair originated during the nineteenth century in France where it was called pain à la Duchesse or petite duchess" until 1850. The word is first attested both in English and in French in the 1860s. Some food historians speculate that éclairs were first made by Antonin Carême (1784–1833), the famous French chef.
Join us on the 24th of April with French Embassy chef Augustine and FNCC French teacher Suzana and come bake some delicious éclairs, and also have enough to take some home.
Please do not make online payments on the Eventbrite site, you can do an eft or pay cash at the FNCC prior to the day of the event.