Autoplay
Autocomplete
Previous Lesson
Complete and Continue
Master the art of cream puff and eclairs
Welcome to 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)
Praline Method 2 : roasted hazelnut+caramel
Lesson content locked
If you're already enrolled,
you'll need to login
.
Enroll in Course to Unlock