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The course taught by Alexandr Donskov
Program of the course
Week 1
Choux pastry basics. 3 different recipes.
Baking in home oven, convection & deck oven.
Options for small or home production.
Options for big pastry production.
Lesson 1
- Eclair recipe №1 for convection oven & technology
- Equipment for choux pastry production
- Ingredients for choux pastry: Milk, butter, flour ect. Difference between them, what to choose to have stable product
- How to make small batch in small home planetary mixer
- How to bake eclairs in convection oven
- Piping nozzles and their difference
- Hand piping
- How to bake smooth and straight eclairs
- Main problems. How to solve them
- Oven. Baking settings for right baking
- Results check.
Lesson 2
- Choux pastry recipe №2. Eclairs & choux with crumble.
- Difference between recipes №1 and №2
- Technology and cooking process.
- Crumble. Cooking process, preparation for eclairs & choux
- Piping nozzles for this type of eclairs & choux
- Hand piping
- Baking settings for deck oven & convection oven
- Comparison of eclairs with & without crumble
Recipe book
FAQ book Problem & solution book
Lesson 3
- Eclair recipe №3 for big production & deck oven baking.
- Equipment for big eclair production.
- Cooking process for 20kg recipe, 720 eclairs.
- Features and difference between 2kg & 20kg recipe.
- Piping machine for production.
- How to set up and work with piping machine.
- Deck oven. Baking settings and features.
- Baking of 720 eclairs
- Results checking
Lesson 4
- Bonus lesson. How to make eclairs at home
- Cooking process for choux pastry
- Baking settings for home oven
- Berry éclair recipe
Classic shape eclairs
Lesson 5
- Vanilla eclair
- Classic vanilla pastry cream
- Glaze for eclairs & working temperature
- Decorating & glazing
Lesson 6
- Toffee éclair
- Caramel cream
- Caramel glaze for éclair
- Italian meringue
- Decorating & glazing
Lesson 7
- Raspberry éclair
- Raspberry cream
- Pink glaze
- Decorating & glazing
Lesson 8
- Lemon éclair
- Lemon cream
- Lemon glaze
- Chocolate decoration
- Italian meringue
- Decorating & glazing
Week 2
Lesson 9
- Eclair Sakura
- Mascarpone cream
- Cherry filling
- Almond paste
- Decorating top part and elements
- Decorating & glazingLesson 10
- Banana eclair
- Caramel pastry cream
- Banana cream
- Chocolate decoration
- Decorating & glazing
Lesson 10
- Banana eclair
- Caramel pastry cream
- Banana cream
- Chocolate decoration
- Decorating & glazing
Lesson 11
- Cranberry-cowberry eclair
- Cranberry-cowberry filling
- Whipped cream with cranberries & cowberries
- Red velour
- Black velour
- Decorating & glazing
Lesson 12
- Tiramisu eclair
- Coffee syrup
- Mascarpone tiramisu cream
- Assembling
- Decorating & glazing
Lesson 13
- Peanut eclair
- Caramel cream with peanut
- Soft caramel
- Chocolate glaze
- Velvet spray
Top decorated opened eclairs.
Lesson 14
- Berry eclair
- Vanilla cream
- Berry filling
- Assembling & decorating
Lesson 15
- Mango eclair
- Whipped vanilla ganache
- Mango filling
- Transparent jelly recipe
- Velvet spray
- Assembling & decorating
Lesson 16
- Eclair “Chocolate cookie”
- Chocolate cookie cream
- Chocolate cream
- Chocolate whipped cream
- Chocolate decoration
- Assembling & decorating
Week 3
Lesson 17
- Lavender & apricot éclair
- Apricot filling
- Lavender éclair
- Assembling & decorating
- Velvet spray
Lesson 18
- Eclair “Camus”
- Chocolate ganache
- Chocolate cream with cognac
- Chocolate decoration
- Chocolate glaze
- Velvet spray
- Assembling, decorating & glazing
Lesson 19
- Apple eclair
- Apple filling
- White chocolate ganache
- Transparent glaze
- Assembling, decorating & glazing
Lesson 20
- Cream brulée eclair
- Salted caramel
- Cream brulée
- Assembling & decorating
Lesson 21
- Millefeuille éclair
- Puff pastry recipe
- Layering and baking
- Hazelnut filling
- Vanilla cream
- White & chocolate glaze
- Assembling & decorating
Lesson 22
- Eclair Macaron
- Macaron recipe
- Chocolate cream
- Red berries filling
- Velvet spray
- Assembling & decorating
Lesson 23
- Eclair “Fox” for kids
- Bubble gum cream
- Chocolate decoration
- Assembling & decorating
Week 4
Choux pastry with “Ring” shape
Lesson 24
- Paris-Brest ring
- Hazelnut praline cream
- Caramelized hazelnuts
- Assembling & decorating
Lesson 25
- Raspberry ring with crumble
- Vanilla cream
- Raspberry cream
- Ping glaze
- Decorating & glazing
Choux and chouquettes
Lesson 26
- Chouquettes
- Vanilla cream
Lesson 27
- Choux with nuts
- Caramel cream
- Hazelnut cream
- Chcocolate decoration
- Assembling & decorating
Eclairs with “Unusual shape”
Lesson 28
- Eclair “Drop”
- Chocolate cream
- How to bake éclair with certain shape: square, drop, tube, rectangle ect.
- Oven settings and temperatures.
- Chocolate decoration
- Assembling & decorating
Lesson 29
- Eclair “Tart”
- Chocolate cream with pepper
- Syrup with pepper
- Tart shell
- Velvet spray
- Assembling & decorating
Lesson 30
- Square Sakura éclair
- Vanilla cream
- Cherry filling
- How to bake éclair with certain shape: square, drop, tube, rectangle ect.
- Oven settings and temperatures.
- Chocolate decoration
- Assembling & decorating
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