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Having Fun with Choux Pastry - Masterclass
Introduction
Welcome (2:36)
French Cooking Academy Club
How to use this Course & the IOS App
The Baker's Mindset (2:56)
Essential Utensils (3:34)
Flour & Specialty Ingredients Used in this Course (8:06)
CHAPTER 1: Understanding the Basics of Choux Pastry
The Base Elements (5:23)
Getting Consistent Results (2:39)
Tips and Tricks for Success (8:31)
CHAPTER 2: How to Make and Bake Choux Puffs
Overview (0:55)
Making the Sweet Choux Pastry (15:53)
Piping the Choux (11:37)
Oven Settings and Baking Temperature (4:01)
Exercise: Making Chouquettes (6:44)
Recap: 3 Key Elements for Success (1:14)
Chapter 3: From Choux Mastery to Pastry Cream Delights
Creating a Classic French Treat: the 'Acorn' (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)
CHAPTER 4: Advanced Techniques
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
Chapter 5: Creating Elaborate Choux Pastry Desserts
Pistachoux (12:02)
Hazelnut Praline Paris Brest (24:54)
Mini Saint-Honore (35:17)
Choux Pastry Dessert Challenge
Flour & Specialty Ingredients Used in this Course
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