This advanced-level culinary lesson explores the science of dairy and eggs through the classic French pastry éclairs. Students dive into how butter, milk, and eggs function in choux pastry, learning how steam creates structure, why emulsification matters, and how dairy contributes to texture, flavor, and stability.

Designed for upper-level middle school or high school culinary classes, this interactive presentation breaks down complex pastry concepts into clear, visual explanations. Students analyze ingredient functions, heat reactions, and technique while connecting food science to a real-world bakery product. Perfect for advanced learners, enrichment classes, or pastry-focused units.

Engaging, visually guided, and classroom-ready, this presentation helps students build confidence with higher-level baking concepts while reinforcing the science behind successful pastries.