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Master the art of cream puff and tarts
Part I: the cream puff course
Welcome (Watch this first!) (2:17)
Equipment needed (4:07)
Cream puff recipe
Recipe
Craquelin (4:51)
cream puff dough making part 1 (3:51)
cream puff dough making part 2 (7:18)
Fill a pastry bag (5:06)
piping cream puff (3:02)
putting craquelin on cream puff (2:21)
Baking (2:44)
profiterole
chocolate sauce (2:23)
Assembling (0:37)
Vanilla cream puff
Vanilla pastry cream recipe + preparation (2:39)
Making the cream (5:12)
Filling the puff with pastry cream (3:55)
Chocolate eclair
Eclair recipe specifics (2:29)
Piping and prepping eclair (2:29)
Baking (1:20)
Chocolate pastry cream (5:25)
Fliing pastry bag with pastry cream (1:56)
filing eclair with pastry cream (2:02)
Eclair glaze (4:25)
Bonus filling: Chocolate cremeux (6:51)
Rose and pistachio cream puff
Full recipe
Pistachio & rose namelaka (4:53)
filling cream puff with namelaka (3:16)
Rose whipped ganache (5:14)
Whipping the ganache (3:35)
assembly rose pistachio cream puff (2:45)
Vanilla and caramel cream puff
Intro+ recipes (1:26)
Caramel sauce (9:28)
Jellyfied pastry cream (6:55)
Whipped cream (3:00)
Diplomat cream (3:22)
Assembling (1:58)
Paris Brest
Introduction + Recipe (1:04)
What is praline (1:43)
Praline Method 1 caramelized hazelnuts (2:51)
Praline Method 2 : roasted hazelnut+caramel (1:33)
Grinding praline (3:03)
Method 3: Easy praline (1:32)
Hazelnut pastry cream (3:43)
Mascarpone Whipped cream (3:00)
Diplomate cream (2:05)
Piping and baking chou pastry (3:44)
Assembly (2:20)
Part II: The tart course
Welcome to the course (3:36)
Equipment needed (mandatory) (5:32)
Equipment needed (advanced, optional) (4:09)
difference between pie dough
Basics: the importance of ingredients in tarts
Flour (1:58)
Butter (0:59)
Eggs (1:01)
flavoring (0:18)
Tart doughs
Pate sucree/ Sugar dough (with stand mixer) (11:29)
Pate sucree/ Sugar dough (with hand mixer) (6:52)
Shortcrust tart dough (by hand) (0:53)
Lining a tart dough
Introduction (0:32)
Intro to spreading the dough two ways (1:56)
Spreading the dough with flour (3:21)
Spreading the dough with parchment paper (3:10)
Introduction to dough lining (0:56)
Grease your tart ring (0:22)
Lining the dough with a tart pan (3:13)
Lining the dough in tart ring: Method one (4:45)
Lining the dough in tart ring: method two (5:57)
How to bake a tart
Introduction (1:02)
Bake in a tart pan (2:57)
Baking without perforated equipment (1:23)
Baking with perforated equpment (1:55)
Baking with egg wash (2:34)
Baking results (no egg wash (0:17)
Mini tart
Lining and baking a mini tart (6:16)
Easy: tarte creme brulee
Introduction+recipe (0:57)
Infusing the vanilla cream (2:07)
Creme brulee filling +baking (1:08)
Burning the cream (0:26)
Medium difficulty: Chocolate and caramel tart
Introduction +recipe (0:25)
Caramel sauce (9:28)
Milk chocolate ganache (2:45)
Assembly (2:10)
Medium difficulty:Lemon meringue tart
Introduction+ recipe (0:47)
Lemon curd (3:24)
Italian meringue (4:18)
How to fill a pastry bag (2:24)
Assembly (0:59)
Difficult: Pistachio and orange blossom tart
Introduction +recipe (1:21)
Orange blossom whipped ganache (4:20)
pistachio ganache (2:55)
Pouring the pistachio ganache (0:30)
Whipping the ganache (3:33)
Piping the ganache (3:53)
Frequently asked questions
Why is my tart soggy? (1:55)
Why does my tart tear? (0:42)
Why does my tart shrink? (1:37)
How do I spread my dough evenly? (1:00)
Why does my tart puff during baking? (1:07)
Why is my tart dough soft? (0:23)
Why is my tart dough pale? (0:18)
Intro+ recipes
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