All About Choux: Sweet and Savory Puffed Treats, from Eclairs to Gougeres | Marie Asselin | Skillshare

All About Choux: Sweet and Savory Puffed Treats, from Eclairs to Gougeres

Marie Asselin, Cookbook Writer, Translator, Stylist

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8 Lessons (21m)
    • 1. 01 / All About Choux: An Introduction

      1:54
    • 2. 02 / Crème pâtissière à la vanille (Vanilla Pastry Cream)

      2:32
    • 3. 03 / Pâte à choux (Choux Pastry)

      2:21
    • 4. 04 / Choux à la crème (Cream Puffs)

      3:38
    • 5. 05 / Chouquettes

      2:54
    • 6. 06 / Éclairs

      3:57
    • 7. 07 / Gougères (Cheese Puffs)

      2:15
    • 8. 08 / Final Thoughts: Let's Get Baking!

      1:05

About This Class

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Have you heard that cream puffs and éclairs are all the rage right now? The classic sweet treats, described by Larousse Gastronomique as “small pastries made with pâte à choux, filled with cream, and glazed with fondant,” have taken the pastry world by storm in the recent years.

While éclairs, cream puffs, and other puffed treats sure look impressive, the good news is that they’re totally doable at home. You simply need to learn one core technique: making pâte à choux. Mastering this single technique will allow you to create an array of sweet and savory treats, from éclairs to gougères.

In this class, I will teach you how to make pâte à choux, and then I’ll show you how to turn this one dough into chouquettes, cream puffs, profiteroles, éclairs, and gougères, or savory cheese puffs. Along the way, I’ll provide helpful tips to help you be successful on your first try, and demonstrate many variation ideas.

Skill level: This class is perfect for novice bakers who want to learn new skills as well as for experienced bakers who are looking for new ideas to impress their guests.

If you like the class, please make sure to give it a thumbs up or even better, write a short review. This will help other baking enthusiasts to discover the class--and encourage me to keep on recording video classes. Heartfelt thanks in advance! <3

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WHAT YOU NEED TO KNOW BEFORE GETTING STARTED

  • You need to make the pastry cream first, preferably a day in advance, because it needs to cool down completely before you fill up the shells;
  • Pastry shells can be baked in advance. Cool them down completely and store them in airtight containers, being very careful not to squash or flatten them out. They will keep for a couple of days, or you can freeze them for up to a month. To make the shells back to their freshly baked quality, reheat them in a 350°F oven for 8 to 10 minutes, and cool completely on a rack. Fill as required.
  • Choux, éclairs, and filled gougères are at their very best the day they are filled, but you can keep leftovers in an airtight container for up to two days.
  • Make sure to read all the notes I added to each video lesson (click the "View My Notes" in the upper right corner of the video section). You'll find lots of information and additional tips in there. 

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THE EQUIPMENT YOU NEED

Most of the equipment needed to make pâte à choux and puffed treats are basic kitchen items, but a few specialty accessories also come in handy. Here's the rundown:

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PRINTABLE RECIPES AND TEMPLATES

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ADDITIONAL RESOURCES AND RECIPES FROM MY BLOG, FOODNOUVEAU.COM

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RECOMMENDED READS FOR PÂTE À CHOUX LOVERS

Transcripts

1. 01 / All About Choux: An Introduction: Have you heard that cream puffs eclairs are all the rage right now? The classic sweet treats described by level kits on Amiga multi trees made with that shoe filled with cream and lays with condoms have taken the picture war by storm in the recent here. Starting, of course, in Paris. Many trades of shoes, triumphant revivals, French pastry chef itself. I worked for 15 years at push on the legendary parents for my store and then went on to open his own pastry shop, dedicated to declare in 2000 and 12 cleverly called the shop like Ladder Genie or stroke up to a stroke of genius. It was indeed, as Christopher, now credited for reviving worldwide interest in 160 years old classic French Pastry. Today there are shops dedicated to fuck treat all over the world, while eclairs, cream puffs and utter puff treat. Sure, compressive. The good news is that you don't have to hop on a plane to Paris or spend lots of money to enjoy them. They're totally doable at home. You simply need to learn one court technique. Making. Mastering this single technique will allow you to create an array of Sweden favorite trees from clarity in this class, I will show you how to make a shoe, and then I'll show you how to turn its one. Go into shoes clean for his, the roles declares. And with chard, savory cheese using the information provided in the class and the rich appease link through in the product section of the class, you'll quickly be on your way to create impressive, festive buff treat thing. Class is perfect for Nova Baker's want to learn a new skill as well as for experience. Baker Door looking for a new I. D. S turn Fred circuit. Let's get baking. 2. 02 / Crème pâtissière à la vanille (Vanilla Pastry Cream): in this section, we're gonna make your basic spilling called campus Talabani or vanilla cream. Once you master distress IPI, you're gonna be able to transform it into a variety of other delicious cream feelings, such as dark chocolate, maple coffee and butterscotch. You'll find a recipe for vanilla cream as well as the recipient for all the variations in the project section of the car, the reason why we're making the cream filling first is that it needs several hours to refrigerate and cool completely before you can use it. I like to make feelings in advance. That way. I'm sure everything's gold and ready to go when I want to assemble my shoe or eclairs. It's also great to break down the process so you have less things to do in a single day. Now let's make vanilla camp at CIA. In the bowl of an electric mixer, big together the sugar, flour, cornstarch and egg yolks until the mixture is thick and pale yellow, about two minutes. In a medium saucepan, combine the milk and sugar and bring to a simmer. When the mixture simmers, remove it from the heat. Little about one cup of the milk mixture into a glass measuring cup. Gradually pour the hot milk mixture into the egg mixture, mixing on low speed or stirring to combine. This will temper the egg mixture, ensuring it will not curdle. When you pour it back into the saucepan, script a temper dick egg mixture into the saucepan, whisking constantly. Put the saucepan back on to medium low heat and cook, never stopping, whisking and scraping the bottom in corners of depend to prevent the mixture from sticking or scorching. Keep on whisking until the mixture thickens and begins to bubble. Pay very close attention now because the beginning tends to happen quite quickly. Lift your attention just for a moment and your pastry cream could curdle or burn. You will probably feel beginning happening suddenly in one corner of the pen. Once you do. To keep better control over the process, lift a pan from the heat and whisk vigorously after heat to allow the cream to cook evenly . Put it back on the heat and keep on cooking, whisking constantly until the custard is thick, like putting porta custard into a shallow border or container and push a piece of plastic wrap right onto the surface to prevent a skin from forming. Refrigerate to cool the cream completely. 3. 03 / Pâte à choux (Choux Pastry): Now we'll get to the heart of the project making. This is the most technical part of this class. But the good news is that making. But the show really isn't that complicated. Plus, shoe pastry is an extremely versatile base. Once you master it, you can use it to create all of the treats included in this class, including Shuqin Cream puffs, Perfect the Rolls, Eclairs and, yes, even savory Cazares. Let's get started. In a large saucepan, combine the water milk, butter insult. Bring to a boil over medium heat. When the mixture is boiling at the flower all at once and stir vigorously with a wooden spoon until the mixture pulls away from the sides of depend. Continue to cook and stir the mixture for about a minute in order to eliminate excess moisture, depending on whether you use an element um, or a nonstick pan, a thin layer of dough mystic to the bottom of the pen, but it's no worry. Take the door off the heat. At this point, the door mostly comes together and rolls away from the sides of the pan. Win stirred. Transfer to the bowl of an electric mixer and let cool for five minutes, stirring occasionally to allow this team to come out, said the mixer to medium speed and beat the eggs in one at a time, making sure each egg is well incorporated before adding the next. Also, script the bowl down between each egg addition. Every time you add an egg, double separate and look somewhat like a curdle mess, but it will then come back together in a really sticky yet somewhat crumbly with the dough will keep on improving and getting smoother. As you add more eggs, the dough is done when it is smooth and elastic and not dry. It will be very thick and sticky. You can refrigerate data show in an airtight container for up to 1/2 day. I prefer transferring the prepared, but that's just straight into a pastry bag fitted with a pastry tip that corresponds with Well, I'm planning to make. I'll talk more about based rooted in following lessons, but for now, just know that I fit in my bag with a round play stupid with half in Children. If you start about that show in the fridge, No, that you don't need. Teoh. Bring it back to room temperature before shaping the dough will be a bit differ, but you can get to work right away. 4. 04 / Choux à la crème (Cream Puffs): Theo. First thing will be making with that is classic. Seems there quite the iconic treat and with good reason. They're really cute. Really delicious by treat There was little to you can fill them with an array of play between. You can also turn them into profiteroles by foregoing Camp Battista and filling them with ice cream or gelato instead and serving them with chocolate sauce. If you're feeling really ambitious, you can even assemble them into a Falcone to turn them into a spectacular desert. The COCOM bush to farm Cream Pot You can use a pastry bag fitted with around pastry tip with 1/4 inch to 1/2 inch opening. But my favorite way to do it is to use a small ice cream scoop. Not only does the ice cream make the process easier and faster, but I just love how it creates perfectly round identical puffs, all them in straight, bold options to you. Cover a baking sheet with parchment paper and slipped in place under. If you want to use them as a guy, if you want to use a pastry bag fitted with around pastry tip with quarter inch opening full, the top three inches of the pastry bag down over itself, like cough, using a rubber special er scooping, pushing apart the show into the bag, feeling it no more than 2/3 full unfold, look up and squeeze the bag to push the patter. Shoot toward the tip. Twist the tough part of the bag and push the pace down into the tip. Used them fingertips to press down peaks of dough that are sticking by about mounds of do about the size of being fumble, spacing them about three inches apart. Slide the templates off the baking sheets if you use them big pots in a 400 degree oven for 15 minutes. After that time, reduced the oven temperature through 350 degrees and big for 20 minutes. More are until the puffs are buffed golden brown and very firm to the touch. You can pick one up and tap on its bottom. The puff should feel light and whole. Transferred a puffs to a cooling rack. Use a pointy knife or skewer to poke a hole under the puffs or they dry out completely. Let cool to room temperature. You can feel the cream puffs using two different methods. The 1st 1 is to fill the puffs by inserting the tip of a pastry back through the hole created at the bottom of the puff. And this. This method works better with filling such as Camp Battista, because it's a looser kind of feeling that benefits from being contained in the puff. The 2nd 1 is to saw off the top of the puffs, fill them in and then place the top part back onto the bus. The second method works better with a whip filling, such as corruption. See, because you can overfill the pups to create a spectacular presentation. A classic way to finish up whole puffs is to dip them into a chocolate lease, your friend a recipe to make this dark chocolate ganache glaze and other variations in the project section of the class to make my puffs even prettier. I like to Sprinkle chopped nuts or edible glitter over the puffs. Make sure to do so while the Glazers and set so they're garnishes. Stick to the buffs. Let rest until the Glazers set to finish sawed off puffs. Simply sift some powdered sugar over the tops. You can also drizzle some chocolate glaze over for an extra special finish. Once filled, the puffs should be enjoyed within a few hours. 5. 05 / Chouquettes: now let's make tickets are somewhat lesser known creation, but they're differently worth your attention. There they simply street just big puffs sprinkled with pearl sugar while they look similar to cream puffs should get are not filled their light in a retreat that highlights what makes better shoes so delightful. I personally just love to have them as breakfast or with coffee as a mid morning back. They're also great to bring as the hottest gift if you're invited to brunch. The tricky thing with making suitcases to find the specific girl sugar that is used to Sprinkle the shook it. It's not just regular course sugar. It's a sugar that has turned into small grains that are polished to a pearl like finish. Bell sugar is often used to make traditional Belgium waffles. When added to the dough, it Caramelizes during the cooking process and create delicious packets of crunchy sweetness . Zero sugar is also what makes the tickets signature crunch. If you want to make sure kids you really need to find pearl sugar, you can buy it in specialty baking stores and online. I've included resources in the project section of the car. When making shook it's I like to use a starship because create little nooks and crannies. Well, the person gherkin. You can also use a plain round trip or an ice cream scoop. Cover a baking sheet with parchment paper and slipped them plates under. If you want to use them as a guy by about mounds of dough about the size of a ping pong ball, she gets allow for some creativity. You can let their pointed tip up or flat in it as you prefer. Space. Each buff about three inches apart. If you want. Rounder shook its. Use them fingertips to president peaks of, though that are sticking out. Brush. It should get with egg wash that is one egg yolk mixed with one tablespoon of milk, then generously Sprinkle. It should get with pro sugar. Make sure there is sugar sticking to the top and sides of each ticket big. You should get in a 400 degree Fahrenheit oven for 15 minutes, then reduce the oven temperature to treat 150 degrees and bake for 15 minutes more or until the chute gets are puffed and golden brown. Contrary to cream puffs, you do not want, she gets to be completely dry and crisp. They're at their best when they remain a bit pill a week and moist transfer to shoot gets to a cooling rack and let cool completely. Shouk. It's our best eaten the day they're made one school. You can also freeze them in an airtight container when ready to enjoy the frost at room temperature for 15 to 30 minutes. Then warm back into a 350 degrees oven for about 5 to 10 minutes to return them to their crisp and freshly baked quality again. 6. 06 / Éclairs: Now let's make it clear. Eclairs are basically creampuff in a different shape, just like cream puffs. You can fill them with different flavors of Cam Patricia or with whipped green jams, fresh fruits and so on. To form eclairs, you will need to use a pastry bag fitted with a star or round tip with 1/2 inch opening. Using it started creates a ribbed pattern on top of the eclairs, whereas around Pistor tip creates an eclair with a perfectly smooth stop. Let's get started. Line a large baking sheet with parchment paper. If using sleight templates under the parchment paper for guidance, you can make short or long declares. The choice is yours. You'll find printable templates in the project section of the class. Use masking or painter state to secure the science of the parchment paper to the baking sheet so it doesn't move. When you piped adult, Hold the back with the tip at a 45 degree angle with the tip of the bag touching the sheet or barely hovering over the street. Squeeze gently and evenly with one hand while guiding the tip of the bag with the other. Use gentle pressure to form a shape no whiter than the width of the tip to create cylinder eclairs or use greater pressure and move the bag more slowly for thicker eclairs by about 2.5 inch long logs for short declares or five inch long logs for long eclairs. To stop typing, release pressure from the bag, then push the tip down and quickly jerk it upward. Because the dough is very sticky, it can be helpful to use a damn finger to cut off the door at the end of each declare pipe , all lugs space two inches apart to allow for expansion. If you don't have a star shaped pastry tip but want to create, rib declares, you can gently run a small fork along each declare to create a similar look. Big declares for 15 minutes in a 400 degree oven. Reduce the event temperature to 350 degrees and bake until puffed golden brown and very firm to the touch, about 10 minutes more for short declares or 20 minutes more for long declares. Just like cream puffs. You can feel it clears using two different methods. The 1st 1 is to feel the eclairs by inserting the tip of a pastry back through the holes you created at the bottom of it. Declare, you'll probably need to create one hole for short declares and 2 to 3 for long eclairs. This method works better with combative style because it's a looser filling that benefits are being contained, India cares. It creates traditional, slender clears that are easy to dip into a glaze as a finishing touch. The second option is to saw off the top of the eclairs, fill them in and place the top part back onto the feeling. This method works better with a whip filling, such as cream shot see, and it is also necessary when you want to finish the eclairs with fresh fruits, jellies or other creative feelings. A classic way to finish up eclairs is to dip them into a chocolate place. You'll find a recipe to make this dark chocolate ganache glaze and other variations in a project section of the class. Carefully take one eclair and turn it upside down. Did the top of the eclair into the place turn the eclair back onto a clean baking sheet or serving plate to sit? I like to finish eclairs with creative toppings, I finally make them even prettier and more spectacular. Some of my favorite toppings include chopped nuts, shaved chocolate, fresh fruit and edible glitter. When it comes to flavor combinations, skies really denim it in the class notes. You'll find lots of recipes and inspiration to get your sided. 7. 07 / Gougères (Cheese Puffs): Now let's jump over to the savers dead and make my favorite cheesy puff Rusia. I have to admit that I have long been addicted to Gaza. I can eat through a whole bowl of those trees faster than chips or popcorn. These cheesy, savory shoot I confections are lighter there with a light crunch on the outside and a moist , tender interior. They're like the posh version of cheese bus, and they taste better than your favorite cheese crackers. They're the perfect finger food guaranteed toe well gets on special occasions. My favorite way of injury in Gujarat is fresh out of the oven, but you can also fill them with favorite Moose's. Today I'll be demonstrating how to make nausea and how and show you how to fill them with an easy smoked salmon. Once you've made your basic potential, remove the bull from the electric mixer and using a spatula, folding the grated cheese and flavorings of your choice, you'll find lots of flavor combination ideas in the project section of the class notes. Because of the grated cheese, it's much easier to shape Greysia using a small ice cream scoop. Then it based you back simply feel the scoops. Count with Machado, then set the mounts trenches apart over a parchment paper covered baking sheet. Place one baking sheet on the oven. Stop rack and the other on the bottom rack. Baked a garage for about 30 minutes, switching the position of the baking sheets halfway through baking. The jazz are done when they are puffed, golden, brown and firm, just like she gets. You should aim for a slightly Anke and most interior, as opposed to a fully dry and set Boucha. If you're not sure if the Hoosiers are done, Bride one Open with a sharp knife to check for doneness, served a good jazz hot or warm to feel savory bucks saw off the top of the puffs than pipe the filling in. You offend a recipe to make this simple. Smoked salmon moves in the project section of the class. Once a pop star filled replaced the caps, you can make the Buffs even more festive by decorating the dining caps with more garnishes . One's filled. The buffs should be enjoyed within a few hours 8. 08 / Final Thoughts: Let's Get Baking!: it's time for you to get to work. Once you get started working with protection, I bet there won't be any stopping you. Think the skills you learned in this class, you could soon be making more spectacular desert leisure. The Pinacle of Paterson Achievement has to be accomplished. If any of you ever make one, please make sure to let us know so we can all cheer along your baking Texas. But no need to make it spectacular crackle, moster and your diversity of possession, I hope, my last willing Starting to create your own pubs streets. You'll find a link. All the recipients I've made in this class, as well as many more bonus recipes and variations in the project section of Let's Get Your Shoe Game Started. Make sure to come back to this class to share photos of your creation through the community based. If you like the cast, make sure the reviewers and share it so more people can discover it. I can't wait. If he was your pipe up