This course is dedicated to working with pate a choux, with fillings and decorations for eclairs. We will study in details the technology of preparing and baking the dough, we will master 5 fillings variations. You will also get a classic and designed variants of praline dessert Paris-Brest as a bonus. Based on these recipes you will be able to create your own collection of eclairs.
 
Eclair is a new trend and a timeless dessert at the same time. But pate a choux is not as easy to cook as it can be seen at a first sight. The main problems are cracks, collapses, and eclairs that fell down. This course is going to help you to avoid these problems and to always have a stable result  — beautiful crunchy eclairs with delicate creme and rich flavor.
 
After this course you:

• Will learn how to bake even straight eclairs without cracks
• Learn the technique of working with custard cremes
• Learn how to work with such thickener as pectin, gelatin, and starch
• Learn about the different roles of different types of sugars
• Learn how to temper chocolate and how to make chocolate decorations
• Based on different techniques you’ll be able to create your own eclairs collection