The course “Eclairs” (Subtitles)

7 lessons. Duration — 3 weeks. Create your own eclairs collection

Description

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
Inventory
  • Mixer
  • Pot
  • Whisk
  • Hand blender
  • Piping bag
  • Small sieve
  • Nostrils: French star №16 and round №8
  • Silpain mat
  • Metallic spatula
  • Transfer sheet for chocolate
Ingredients
  • Milk
  • Cream
  • Butter
  • Salt
  • Sugar
  • Flour
  • Eggs
  • Pectin NH
  • Gelatin
  • Almond flour
  • Corn starch
  • Glucose
  • Trimoline
  • Hazelnut
  • Sugar fondant
  • Chocolate 70%
  • Cocoa powder Extra Brute (Cacao Barry)
  • White chocolate
  • Purees: strawberry, apricot, passion fruit, black currant
  • Pistachio paste
  • Herbes de Provence
  • Paprica
  • Parmesan cheese
  • Mini-mozzarella cheese
  • Creme-cheese
  • Chèvre
  • Basil
  • Cherry tomatoes
  • Sun-dried tomatoes
  • Olive oil
  • Pepper
  • Fresh fugues
  • Rocket salad
  • Pine nuts
Raspberry Eclairs
43:14
Theory on pate a choux
00:23
Making pate a choux
01:41
Piping eclairs on a tray
09:42
Making raspberry confit
22:06
Making whipped ganache
27:27
Filling eclairs
33:55
“Salted” eclairs
34:43
Making pate a choux
00:09
Making craquelin
08:28
Piping eclairs on a train
10:54
Cover eclairs with craquelin
16:56
Making cheese creme
19:55
Filling eclairs
28:11
“Caramel” eclairs
52:03
Theory on pate a choux
00:14
Making pate a choux
01:33
Piping eclairs on a tray
09:33
Making caramel creme
21:57
Filling eclairs with caramel creme
39:36
Making caramel glaze
42:15
Glazing eclairs
46:00
“Chocolate - black currant” eclairs
38:57
Making pate a choux
00:15
Creme chocolate - black currant
09:59
Piping and baking eclairs
19:14
Making glaze
26:06
Preparing chocolate decoration
30:22
Filling eclairs
34:13
Glazing and final decoration
36:10
“Pistachio - apricot” eclairs
39:31
Making pate a choux
00:15
Pistachio creme
09:59
Apricot confit
16:51
Piping and baking eclairs
21:59
Chocolate decoration
28:51
Filling eclairs
34:30
Final decoration
35:55
Bonus! Classic eclair “Paris-Brest”
37:37
Hazelnut praline
00:24
Craquelin
06:08
Pate a choux
09:31
Creme Paris-Brest
18:17
Piping eclairs
28:54
Filling eclairs with creme
32:40
Bonus! Eclair “Paris-Star”
40:46
Hazelnut praline
00:24
Pate a choux
06:08
Piping and baking eclairs
25:22
Sable dough
29:22
Filling with creme
36:34
Decoration
38:43
Ekaterina Kurbatova
Ekaterina Kurbatova
Practicing pastry specialist. Finished course “Cakes and individual cakes” at the International School of Pastry Olivier Bajard (France). Attended classes by Nina Tarasova, Tatiana Verbitskaya, Patrick Casula, Quentin Bailly, Hans Ovando, Ekaterina Swarovskaya, Andrei Kanakin, Olga Van Jung and others.
Chef-instructor at the “Coup de Coeur Pastry Studio”
Each student who completed and sent photos of all tasks will be issued
A certificate
* a frame is not included

Gift certificate

Present

To pay:

149BYN
€64
₽4600
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