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.
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!
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!
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!
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