- Class Session: 1 day class / 2 sessions / morning / afternoon
- Lunch: Included
- Total hours: 6 hours
- Delivery Language English with Thai translation
- Age: 18 years old minimum
- Suitable for: Amateurs
- Accomplishment: Lenôtre certificate of attendance
- Student per class: Maximum 12
Recipe:
- Exotic éclair
- Chocolate éclair
- Salted caramel éclair
- Paris-Brest / praliné choux
During this course, you will discover all the meticulous details involved in making choux pastry, including preparation, baking, using a piping bag, and creating garnishes and fillings. Learn all the tips for raising choux puffs perfectly in the oven and make four recipes using different techniques.
Learning Outcomes:
- Mastering Choux Pastry: Learn how to make choux pastry from scratch, understanding the key technique of cooking the dough on the stovetop before baking. You will learn how to:
- Make a smooth dough by combining butter, water, flour, and eggs.
- Master the consistency of the dough to ensure the correct texture for piping and baking.
- Piping and Shaping: Learn how to pipe the dough into the desired shapes (for éclairs, profiteroles, or other choux-based treats) using the correct piping technique.
- Pipe uniform shapes for éclairs or small puffs, ensuring consistency in size for even baking.
- Baking Choux Pastry: Understand how to bake choux pastry to achieve the characteristic light, hollow interior with a crisp, golden exterior. Learn how to:
- Control oven temperature and steam to ensure proper puffing.
- Troubleshoot if the pastry doesn’t puff or becomes soggy, learning about baking conditions and dough consistency.
- The Science Behind Baking Choux Pastry: Understand the role of water vapour and egg proteins in creating the puffed texture and hollow interior of choux pastry.
- Filling the Éclairs: Learn how to make various fillings for éclairs, such as:
- Pastry Cream (Crème Pâtissière): Master the technique of making a smooth, rich pastry cream to fill the éclairs, balancing the flavours and texture.
- Whipped Cream or Ganache: Learn to use whipped cream or chocolate ganache for different variations of éclairs.
- Piping the Filling: Understand the technique of filling éclairs without overfilling them or leaving air pockets.
- Glazing and Decorating: Learn how to glaze your éclairs with smooth, shiny glazes, such as:
- Chocolate Glaze: Master the technique of making and applying a glossy chocolate glaze to top the éclairs.
- Fruit Glazes or Other Variations: Experiment with fruit glazes, fondant, or other creative glazes to add flavour and visual appeal.
*Please note that the images shown are for advertising purposes only and may not accurately represent the final product.
*รูปภาพที่ใช้เป็นเพียงรูปเพื่อการโฆษณาเท่านั้น และอาจไม่ตรงกับผลิตภัณฑ์จริง
