Last updated 4/2022
MP4 | Video: h264, 1280x720 | Audio: AAC, 44.1 KHz
Language: English | Size: 1.19 GB | Duration: 0h 56m
Ultimate Guide to the French Pastry Choux, Paris-Brest, and Eclair
What you'll learn
Learn how to make craquerlin and pate a choux
Learn how to pipe and bake choux, Paris-Brest, and Eclair
Learn how to make hazelnut praline and mousseline cream
Learn how to make caramel sauce
Learn how to assemble choux, Paris-Brest, and Eclair
Requirements
This course is for beginner and intermediate baker as well as advanced baker
Description
This course will provide student how to make 3 desserts from Pate a Choux, they are Choux cream, Paris-Brest, and Eclair. This course prepare every step from the beginning of making pate a choux until the finished products. Theyare several steps included;How to make craquerlinHow to make pate a chouxHow to cut and shape craquerlin, pipe choux, Paris-Brest, and EclairHow to make hazelnut praline and mousseline creamHow to make caramel sauceHow to assemble choux, Paris-Brest, and EclairThese steps are consisted of needed-details and knowledge to make sure student can achieve the perfect desserts after watching and practicing.Several medias including videos and articles are given in this course This course will provide student how to make 3 desserts from Pate a Choux, they are Choux cream, Paris-Brest, and Eclair. This course prepare every step from the beginning of making pate a choux until the finished products. Theyare several steps included;How to make craquerlinHow to make pate a chouxHow to cut and shape craquerlin, pipe choux, Paris-Brest, and EclairHow to make hazelnut praline and mousseline creamHow to make caramel sauceHow to assemble choux, Paris-Brest, and EclairThese steps are consisted of needed-details and knowledge to make sure student can achieve the perfect desserts after watching and practicing.Several medias including videos and articles are given in this course
Overview
Section 1: Making Craquerlin or Cookie Dough
Lecture 1 Craquerlin
Section 2: Making Pate a Choux
Lecture 2 Making The Perfect Pate a Choux
Section 3: Pipe the Eclair, Paris-Brest and Choux
Lecture 3 Piping Eclair, Paris-Brest and Choux
Section 4: Making Hazelnut Praline Cream
Lecture 4 Praline Cream
Section 5: Making Caramel Sauce
Lecture 5 How to make caramel sauce
Section 6: Assemble choux cream
Lecture 6 How to cut the baked choux and assemble hazelnut caramel choux cream
Section 7: Assemble Paris-Brest and Eclair
Lecture 7 How to assemble Paris-Brest and Eclair
Section 8: Preview this course
Lecture 8 Preview each step in this course
For bakers who want to understand the secret behind Pastry Chef's successful choux desserts
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