A course about choux pastry dough and products made from it. The course deals with both classical techniques and non-standard ones, the features and subtleties of preparing choux pastry dough. We’ll also find a solution to the eternal problem of where to put the excess dough.
How to optimize eclair production
How to
optimize eclair production
optimize eclair production
Who is this for
Professional chefs
Improve your career prospects with unique and sort after skills. No matter where you are working — pastry or chocolate production, bakery or restaurant
Shop owners & entrepreneurs
Impress your customers with new product offerings and learn efficient ways to produce profitable items
Startups & small productions
Supercharge your growth with innovative new products you can make in a small production environment or at home
Program of the course
- Mini-choux with cream and caramel
- Larger size choux with cream
- Cooking process of caramel cream
- Discussion the features of the preparation of the choux pastry dough
- Cooking process of a separate caramel topping for choux
Lesson 1
- Mini Ladyfinger cake with sour cream and raspberry
- Baking the base of choux pastry dough for a cake
- Raspberry cream cooking process
- Filling cake blanks with cream
- Cooking process of a mousse
- Cake assembly
- Decoration the product with a simple decor
Lesson 3
- Choux pastry roulette with hazelnuts and raspberries
- Sheets of choux pastry dough as a base for a roll
- Cooking process of a hazelnut cream
- Twisting the choux pastry roulette
- Decoration the product with a simple decor
- Discussion the features of twisting a roll of choux pastry dough
Lesson 2
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Sale: 78€
72 € /
One time payment