Create decadent texture and tastes as you learn how to make French pastries, guided by expert pastry chef Colette Christian! Discover pâte à choux, the only pastry dough cooked on the stovetop, and learn to hand pipe it into perfect éclairs and cream puffs. Whip up luscious vanilla pastry cream, chocolate ganache and Chantilly cream, and transform pâte sucrée into an incredible tarte aux fruits and a poached pear and almond cream tart. Plus, make phenomenally flaky puff pastry with step-by-step guidance from Colette, and turn it into exquisite palmiers, addictive cheese straws and a flavorful apple tarte tatin complete with homemade caramel. Once you've mastered these elemental doughs and techniques, combine your new skills to create your grand finale: a Gâteau St. Honoré complete with spun sugar topping!
Meet pastry chef Colette Christian and learn three building blocks of French pastry: vanilla pastry cream, crème Chantilly and chocolate ganache.
Pâte à choux is a fundamental pastry dough for eclairs, cream puffs and gougères. It's the only dough we'll make on the stovetop.
Turn your pâte à choux shells into delicious confections with the additions of vanilla cream filling, crème Chantilly and chocolate ganache glaze.
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