Choux Pastry And Canelé De Bordeaux
This class is focused on creating traditional French desserts that have been around for centuries and are still widely enjoyed today.
We will learn how to make Choux Pastry which is the dough used for the Profiteroles (or commonly called a cream puff) coated with Craquelin, a crunchy crust, similar to that of a Bo Lo Bau, Eclairs and Paris Brest, an iconic dessert created in the honour of a bicycle race from Paris to Brest, in France.
Finally, we will learn to create the Canelé, a pastry that has a deep colored crust on the outside and a soft custardy consistency inside, perfect for a teatime party!
Choux Pastry Dough
The recipes that you will be making are:
Profiteroles (craquelin crust)
Crème Pâtissier flavoured with Hazelnut
Eclairs with Diplomat cream
Canelé de Bordeaux