We are excited to invite you to a very special MasterClass with:

"Signature Eclair Collection"
Hands-On MasterClass

Dates available:
26-28 February 2024 [Fully Booked]
6-8 September 2024 [Registration Open]

Type of class: 3 Days Hands-On/Practical MasterClass
Location: Bucharest, Romania
Language: English

About The MasterClass

"Choux pastry is one of the most versatile bases in pastry making. It is light and airy, as well as crispy and soft. While it might seem like a simple base, it can be transformed into really delicate and fine desserts. This is what I strive to do with the éclairs and choux that I create." says Joakim Prat.

With a strong emphasis on visuals as well as taste and textures, Joakim's pastries aim to delight both the eyes and taste buds with very graphic and colourful creations.

Come and discover the colourful and tasty world of Joakim Prat! 

He has prepared us an amazing program with 18 different eclair recipes for 2024 programme:

1. Pecan praline and Tahitian Vanilla Éclair
2. Pink Raspberry and Lychee Éclair
3. Red Cranberry and Vanilla Éclair
4. Yellow Kalamansi Éclair
5. Blueberry Éclair
6. Chocolate and Tonka Bean Éclair
7. Gianduja and Praline Éclair
8. Pistachio Éclair
9. Red Fruit Tart Éclair
10. Paris Brest Éclair
11. Caramel Coffee Éclair
12. Apple Vanilla Hibiscus Éclair
13. Coconut Éclair
14. Blackberry Cheesecake Éclair
15. Blueberry Tiramisu Éclair
16. Chocolate Passion Fruit Éclair
17. Lime Basil Éclair
18. Exotique Éclair
19. Red Strawberry Éclair

Meet the Chef


Joakim’s story is absolutely impressive. He describes himself as a representative of the new chefs generation, young, creative and modern but with strong classic French pastry skills.

He was born and raised near Biarritz, in the Basque country in South West of France. He fell in love with the pastry world at the age of 15. At only 25, Joakim took over the Head Pastry Chef position of Can Fabes, the first 3 Michelin starred restaurant in Spain. 

By the age of 29 he was already Head Pastry Chef of 9 Michelin stars: 

1 Michelin starred Sauc, Barcelona

1 Michelin starred Hofmann restaurant in Barcelona

3 Michelin starred restaurant Can Fabes

2 Michelin-starred L’Atelier de Joel Robuchon in London

2 Michelin starred restaurant The Greenhouse in London.

Joakim also won the golden medal for UK Best Dessert of the Year 2014 and was awarded as UK Rising Talent at UK Pastry Open World Cup 2013, both in London. 

In 2015, Joakim opens his first Eclair Shop in London with the aim to bring the finest quality desserts to the general public without having to go to expensive fancy restaurants. 


Signature Eclairs with Joakim Prat | Hands-On MasterClass



Step 1: Book your seat online;

Step 2: Make payment.

When booking your seat, you can choose between 2 Payment Options:

When choosing FULL PAYMENT,
you will pay the entire participation fee upon booking. Please use the ADD TO CART button above.

If you choose PARTIAL PAYMENT,
you will pay the participation fee in 2 instalments:
- 60% is payable upon booking - Pay Instalment #1 - 696 EUR (Tax Included) >>>
- 40% is payable in 6 weeks prior of the event - Pay Instalment #2 - 464 EUR (Tax Included) >>>

If you are booking the class less than 6 weeks from the class date then the full fee is payable on registration.

If you wish to pay via bank transfer please contact us to create a reservation for you in advance. Your spot will be confirmed once we have received the first payment.

Here are our bank account details:
Account Holder:
IBAN EURO: RO59BTRL04104202D26205XX

For transfers in Romanian Currency (RON):
IBAN RON: RO84BTRL04101202D26205XX
CUI: RO21770525

Kindly take into consideration that we have limited places for these MasterClasses and the demand is very hight.

To avoid disappointment, we advise you to book your place as soon as possible and confirm payment by sending a copy of payment receipt by email to office@icephotelschool.com.

Step 3: Send us the completed and signed Registration Form to office@icephotelschool.com (don't forget to detail your professional experience in pastry and chocolate);

Your participation at the event will only be confirmed once we have received full payment and completed Registration Form.

Schedule of MasterClass

8.30: Registration and welcome coffee
9.00 - 12.30: MasterClass
12.30 - 13.30: Lunch break
13.30 - 17.00: MasterClass

Please arrive at the appointed hour, so you have time to go through registration process and change your clothes.

Bring with you a white chef's jacket, long trousers/pants and comfortable shoes (closed).

Please be aware that in our lab the temperature is around 20°C and dress accordingly.

Location of class: ICEP Bucharest, Gramont Street No 38. The Pastry Lab is located on the 5th floor of our office building Gramont Center - see the location on the map below.

Important, please keep in mind:

– The payment is valid only for the date of the workshop and is non refundable.

We are sorry, but once you booked your seat, there is no possibility of refund if you cancel your attendance.

Thank you for understanding!

– It is not allowed to take pictures, to film and distribute/share the step by step preparation in class without the consent of the organizers.

– It is not allowed to distribute/share the recipes of the MasterClass.

– The participants understand and accept the conditions described above.

If you need accommodation nearby the place of venue, contact us for recommendations.


For more information we are at your disposal:

Tel. 0040-773-797-07


Address: Gramont Street 38, Sector 4, Bucharest,

ZIP: 040182, ROMANIA

Looking forward to meet you!

With love,