Master class "Classic Paris-Brest"

A legendary pate-a-choux dessert with nuts creme

You will learn

  • Work with pate-a-choux
  • Make crunchy layer craquelure
  • Make homemade praline
  • Make nut creme based on creme anglaise and praline

Author

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”

Course/lesson composition

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

Description

Paris-Brest is a classic of French pastry art. This is a ring-shaped pat-a-choux dessert with nut crème. In this lesson, we talk about aspects of making pat-a-choux rings and nut crème with light and stable texture.

What says our students

Почему то всегда обходила стороной рецепты заварного теста с кракелином. Казалось что это так сложно. Но после приобретения вашего урока всё получилось с первого раза. Большое спасибо Екатерине за знания! Так классно всё объясняет, всё по полочкам! Ни на секунду не пожалела, что приобрела ваш урок!
Жаныл
Master class "Classic Paris-Brest"

What is necessary

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
  • Gelatin
  • Glucose
  • Hazelnut
  • Chocolate
  • Corn starch
  • Cocoa Butter
Master class "Classic Paris-Brest"
  • Duration: 37:37
  • Author: Ekaterina Kurbatova
  • Level: Medium
Present this course?
45BYN
€19
₽1350
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45BYN
€19
₽1350