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

Marie Asselin, Food Writer, Recipe Developer, Food Stylist

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8 Videos (21m)
    • 01 / All About Choux: An Introduction

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

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

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

      3:38
    • 05 / Chouquettes

      2:54
    • 06 / Éclairs

      3:57
    • 07 / Gougères (Cheese Puffs)

      2:15
    • 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

25 of 25 students recommendSee All

easy to follow class, well explained and recipe works great!!
She makes the process clear and easy breezy
Thank you for all the yummy ideas ! Looks great.

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Marie Asselin

Food Writer, Recipe Developer, Food Stylist

Marie is an award-winning food writer and translator, recipe developer, food stylist, and passionate cook with a weakness for sweets. Based in Qu?bec City, she's a frequent traveler who loves chronicling her discoveries from around the world and sharing recipes inspired by her trips.

She is the voice of culinary blog Food Nouveau, the teacher of popular Skillshare class How to Make French Macarons, and the author of a dessert eCookbook Sweet Spot: Modern, Better-for...

See full profile