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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! &lt;3
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WHAT YOU NEED TO KNOW BEFORE GETTING STARTED
<ul><li>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;</li>
<li>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.</li>
<li>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.</li>
<li>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. </li>
</ul>--
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:
<ul><li><a href="http://geni.us/1H10" rel="nofollow noreferrer noopener" target="_blank">Stand mixer</a>, or <a href="http://geni.us/3q6a" rel="nofollow noreferrer noopener" target="_blank">handheld mixer</a></li>
<li><a href="http://geni.us/3FeA" rel="nofollow noreferrer noopener" target="_blank">Mixing bowls</a></li>
<li><a href="http://geni.us/Uxppk9" rel="nofollow noreferrer noopener" target="_blank">Measuring cups and spoons</a></li>
<li><a href="http://geni.us/qKoX" rel="nofollow noreferrer noopener" target="_blank">Medium saucepan</a></li>
<li><a href="http://geni.us/GGOnog" rel="nofollow noreferrer noopener" target="_blank">Glass measuring cup</a></li>
<li><a href="http://geni.us/nOwj" rel="nofollow noreferrer noopener" target="_blank">Whisk</a></li>
<li><a href="http://geni.us/CDzMa" rel="nofollow noreferrer noopener" target="_blank">Silicone spatula</a></li>
<li><a href="http://geni.us/Q2SPj" rel="nofollow noreferrer noopener" target="_blank">Plastic wrap</a></li>
<li><a href="http://geni.us/1I72" rel="nofollow noreferrer noopener" target="_blank">Parchment paper</a></li>
<li><a href="http://geni.us/4IZKiFt" rel="nofollow noreferrer noopener" target="_blank">Baking sheets</a></li>
<li><a href="http://geni.us/1U9S" rel="nofollow noreferrer noopener" target="_blank">Large pastry bags</a></li>
<li>Pastry tips: <a href="http://geni.us/2vF2" rel="nofollow noreferrer noopener" target="_blank">Plain size 6 (1/2 in)</a>, <a href="http://geni.us/Ycbq" rel="nofollow noreferrer noopener" target="_blank">closed star-shaped size 6 (1/2 in)</a>, <a href="http://geni.us/ZfC9nXr" rel="nofollow noreferrer noopener" target="_blank">plain size 2 (1/4 in)</a></li>
<li>To shape choux and gougères quickly and easily: ice cream scoops, <a href="http://geni.us/QSad" rel="nofollow noreferrer noopener" target="_blank">medium (1 1/2 tbsp)</a> or <a href="http://geni.us/3Lr8" rel="nofollow noreferrer noopener" target="_blank">small (2 tsp)</a> </li>
<li>Pearl sugar to make chouquettes: http://geni.us/idKK53</li>
</ul>--
PRINTABLE RECIPES AND TEMPLATES
<ul><li>BASIC RECIPE: <a href="http://foodnouveau.com/skillshare/choux/FoodNouveau_ChouxPastry_Recipe_SkillshareClass.pdf" rel="nofollow noreferrer noopener" target="_blank">Pâte à Choux (Choux Pastry)</a></li>
<li>FILLING RECIPES: <a href="http://foodnouveau.com/skillshare/choux/FoodNouveau_PastryCream_Recipes_SkillshareClass.pdf" rel="nofollow noreferrer noopener" target="_blank">Vanilla Pastry Cream and Variations</a> (Chocolate, Coffee, Maple, Butterscotch)</li>
<li>NEW! <a href="https://foodnouveau.com/skillshare/choux/FoodNouveau_Choux_ShapingInstuctions_SkillshareClass.pdf" rel="nofollow noreferrer noopener" target="_blank">Printable Instructions for Shaping, Baking, and Filling Éclairs and Choux</a></li>
<li><a href="http://foodnouveau.com/skillshare/choux/FoodNouveau_Glazes_Recipes_SkillshareClass.pdf" rel="nofollow noreferrer noopener" target="_blank">Glazes</a> (Dark Chocolate, White Chocolate, Lemon, Maple-Coffee)</li>
<li><a href="http://foodnouveau.com/skillshare/choux/FoodNouveau_FlavorVariations_SkillshareClass.pdf" rel="nofollow noreferrer noopener" target="_blank">Mix-and-Match Flavor Variations for Éclairs and Choux</a></li>
<li><a href="http://foodnouveau.com/skillshare/choux/FoodNouveau_CheesePuff_Recipes_SkillshareClass.pdf" rel="nofollow noreferrer noopener" target="_blank">Gougères (Savory Cheese Puffs) + Flavor Variations</a></li>
<li>Templates: <a href="http://foodnouveau.com/skillshare/choux/FoodNouveau_LongEclair_Template_SkillshareClass.pdf" rel="nofollow noreferrer noopener" target="_blank">Long Éclairs</a>, <a href="http://foodnouveau.com/skillshare/choux/FoodNouveau_ShortEclair_Template_SkillshareClass.pdf" rel="nofollow noreferrer noopener" target="_blank">Short Éclairs</a>, <a href="http://foodnouveau.com/skillshare/choux/FoodNouveau_Puff_Template_SkillshareClass.pdf" rel="nofollow noreferrer noopener" target="_blank">Choux or Gougères</a></li>
</ul><img src="https://static.skillshare.com/uploads/parentClasses/20ee430ada0bd0c5ffb07620488b3a92/bac810ea" class="zoomable rounded-image-wrapper" alt="bac810ea">
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ADDITIONAL RESOURCES AND RECIPES FROM MY BLOG, FOODNOUVEAU.COM
<ul><li><a href="http://foodnouveau.com/recipes/how-tos/how-to-make-eclairs/" rel="nofollow noreferrer noopener" target="_blank">How to Make Éclairs</a></li>
<li><a href="http://foodnouveau.com/recipes/desserts/pastry/kiwifruit-lime-coconut-eclairs/" rel="nofollow noreferrer noopener" target="_blank">How to Make Gougères {Cheese Puffs!}</a></li>
<li><a href="http://foodnouveau.com/recipes/desserts/pastry/kiwifruit-lime-coconut-eclairs/" rel="nofollow noreferrer noopener" target="_blank">Kiwifruit, Lime, and Coconut Eclairs</a></li>
<li><a href="http://foodnouveau.com/recipes/desserts/pastry/apricot-peach-passion-fruit-cream-puffs/" rel="nofollow noreferrer noopener" target="_blank">Apricot, Peach, and Passion Fruit Cream Puffs</a></li>
<li><a href="http://foodnouveau.com/recipes/desserts/pastry/rose-raspberry-fool-cream-puffs/" rel="nofollow noreferrer noopener" target="_blank">Rose Raspberry Fool Cream Puffs</a></li>
<li><a href="http://foodnouveau.com/recipes/appetizers/champagne-comte-fresh-thyme-gougeres/" rel="nofollow noreferrer noopener" target="_blank">Champagne, Comté, and Fresh Thyme Gougères</a></li>
</ul>--
RECOMMENDED READS FOR PÂTE À CHOUX LOVERS
<ul><li><a href="http://geni.us/AWzQ" rel="nofollow noreferrer noopener" target="_blank">Eclairs: Easy, Elegant and Modern Recipes</a>, by Christophe Adam</li>
<li><a href="http://geni.us/8Ppa" rel="nofollow noreferrer noopener" target="_blank">Modern Eclairs: and Other Sweet and Savory Puffs</a>, by Jenny McCoy</li>
<li><a href="http://geni.us/rsWU4sS" rel="nofollow noreferrer noopener" target="_blank">Mon Cher Eclair: And Other Beautiful Pastries, including Cream Puffs, Profiteroles, and Gougeres</a>, by Charity Ferreira</li>
<li><a href="http://geni.us/wdRLoQ" rel="nofollow noreferrer noopener" target="_blank">Patisserie at Home: Step-by-step recipes to help you master the art of French pastry</a>, by Will Torrent</li>
<li><a href="http://geni.us/aBty" rel="nofollow noreferrer noopener" target="_blank">The Art of French Pastry</a>, by Jacquy Pfeiffer and Martha Rose Shulman</li>
</ul>

01 / All About Choux: An Introduction

02 / Crème pâtissière à la vanille (Vanilla Pastry Cream)

03 / Pâte à choux (Choux Pastry)

04 / Choux à la crème (Cream Puffs)

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

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