ONLINE Q&A SESSION ON THE TOPIC OF ECLAIRS AND CHOUX PASTRY
During the live stream chef Aleksander Donskov will answer all your questions about the eclair production, as well as equipment, ingredients, perfect shape, fillings, production stock and recipe calculation, shelf life and storage of readymade choux pastry products
ONLINE Q&A SESSION ON THE TOPIC OF ECLAIRS AND CHOUX PASTRY
In the class in the zoom call format, we will discuss
Equipment
Consider the equipment that is necessary for eclair production
1
Ingredients
Which ingredients are better to use for working with eclairs and choux pastry and why
2
Perfect shape
How to reach perfect shape and get smooth and even eclairs. Main tips
3
Production stock
How to produce hundreds of items
every day. How to organize your stock correctly
4
Working with filling
How to choose the right fillings for eclairs and choux. Features of working with fillings
5
Shelf life and storage
How to properly store the final product so that it remains suitable for longer
6
When?
You can be the first to send a question
Tuesday and Thursday
14:00 PM (London time)
14:00 PM (London time)
Fill out your details below and send your on the next page.
