with Gesine Bullock-Prado
Online Class

Pâte à Choux Pastries

Cream Puffs, Éclairs & More
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$7.99/month
$40.00
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Overview

Master cream puffs, éclairs, croquembouche and more with step-by-step guidance from King Arthur Flour instructor Gesine Bullock-Prado. First master making the perfect panade and find out how to achieve the ideal choux consistency every time. Then learn how to wield a piping bag like a pro and whip up heavenly cream puffs, gougères, Paris-Brest pastries and more. Next, Gesine shows you how to create a variety of delicious fillings, including classic pastry cream and caramel pastry cream. Plus, find out how to make hard caramel on your stovetop and create a thick and creamy chocolate ganache for topping everything in sight! Complete your impressive new baking repertoire with an amazing towering croquembouche and a showstopping St. Swanaré pastry cake — both sure to keep dinner guests raving for weeks.

Details

  • intermediate
  • 7 episodes
  • 2h29m

Included in this Class

1. Basic Pâte à Choux
20m

1. Basic Pâte à Choux

Meet your instructor, pastry chef and author Gesine Bullock-Prado. In this lesson, you'll learn about classic French pastries made from pâte à choux, and make a panade. Gesine will help you master the consistency of the choux paste so your pastries are perfect!

2. Piping, Taming & Baking
26m

2. Piping, Taming & Baking

Never used a piping bag before? No problem! Gesine provides instructions on how to fill the bag with choux paste and pipe cream puffs, gougères and éclairs. You'll also learn how to fry churros, tame choux paste into beautiful shapes, and bake professional-looking pastries!

3. Filling
27m

3. Filling

Learn to make the most delicious and simple pastry fillings! From a classic pastry cream to caramel pastry cream, Gesine gives you all the insider tricks you need to make these at home. Then you'll fill the pastries you made in Lesson 2 with the flavor of your choice!

1. Basic Pâte à Choux

1. Basic Pâte à Choux

2. Piping, Taming & Baking

2. Piping, Taming & Baking

3. Filling

3. Filling

4. Topping

4. Topping

5. Croquembouche

5. Croquembouche

6. Gateau St. Swanaré

6. Gateau St. Swanaré

7. Assembly & Piping Techniques

7. Assembly & Piping Techniques