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Having Fun with Choux Pastry - Masterclass
Introduction
Welcome to Having Fun with Choux Pastry (2:36)
French Cooking Academy Club
How to Use this Course & the IOS App
Part 1: Understanding the Basics of Choux Pastry
Essential Utensils (3:34)
Flour & Specialty Ingredients Used in this Course (8:06)
The Baker's Mindset (2:56)
The Base Elements (5:23)
Getting Consistent Results (2:39)
Tips and Tricks for Success (8:31)
Workshop 1: Creating Your First Choux Pastry Treat – The Chouquette
Overview (0:55)
Oven Settings and Baking Temperature (4:01)
Making the Sweet Choux Pastry (15:53)
Piping the Choux (11:37)
Exercise: Making Chouquettes (6:44)
Recap: 3 Key Elements for Success (1:14)
Workshop 2: Creating the Classic Cream-Filled Choux Dessert: The acorn
Introduction: What is the 'Acorn'? Explanation and Steps Involved (1:11)
Piping the Acorn (7:29)
Making the Vanilla Pastry Cream (12:38)
Baking and Filling (8:09)
Icing, Decoration and Tasting (10:04)
Conclusion and What's Next (1:39)
Part 2: Going Further with Flavored Creams, Nut Pastes, and Craquelin
Overview
How to Make Praline Paste (19:24)
How to Make Pistachio paste (8:54)
How to Make Craquelin (6:51)
Pastry Cream Variant: Crème Mousseline and Other Signature Fillings
Use What You’ve Learned to Create These Classic Choux Pastry Desserts
Pistachoux (12:02)
Hazelnut Praline Paris Brest (24:54)
Mini Saint-Honore (35:17)
Now It's Time to Create Your Own Choux Masterpiece
Choux Pastry Dessert Challenge
Conclusion
Congratulations, You Did It!
Tell Us About Your Experience
Making the Vanilla Pastry Cream
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