Éclairs: Second Collection
We continue exploring the versatility of éclairs with Fran Segura. You will learn to prepare new fillings and glazes, as well as become familiar with choux pastry in its classic form, gluten-free version, chouquettes, and Paris-Brest.
Pastry chef and international consultant
Master the basic French pastry dough for the creation of éclairs and more, in its second edition.
In this course, we will dive into the preparation of 7 recipes based on choux pastry.
We will explore the versatility of this classic French pastry dough by creating a variety of exquisite desserts, ranging from traditional éclairs to more elaborate and contemporary reinterpretations.
During the course, we will focus on perfecting culinary techniques and enhancing our creativity, using each recipe as an opportunity to learn and experiment.
At the end of this online course you will be able to:
- Perfect the preparation of the basic pastry dough: choux pastry.
- Make professional-looking éclairs, Paris Brests and chouquettes with a variety of fillings and toppings.
- Experiment with a variety of fillings to satisfy any flavor preference.
- Decorate your desserts with techniques ranging from traditional to innovative.
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Course Syllabus
Course Content
Chapter 2 - Choux pastry
Chapter 3 - Raspberry Coconut Éclair
Chapter 4 - Brownie and Milk Chocolate Éclair
Chapter 5 - Mango-passion fruit, Fennel and Lemon Éclair
Chapter 6 - Pistachio and kumquat Paris-Brest
Chapter 7 - Walnut, Peanut and Toffee Paris-Brest
Chapter 8 - Chouquettes
Perfect your skills in the preparation of one of the fundamental doughs in pastry making and create delicious desserts with an infinite variety of shapes, flavors and textures.
What you'll learn
Choux pastry: The versatile base for all our desserts, from éclairs to Paris Brest.
Gluten-free choux pastry: A gluten-free alternative based on oat flour.
Chouquettes: Small bites of choux pastry, filled with classic pastry cream and sprinkled with pearl sugar.
Raspberry and coconut éclair: Choux pastry filled with citrus and sweet flavors. Fillings include raspberry-inspired chocolate whipped cream, raspberry coconut cream, raspberry coconut ganache, and raspberry compote.
Brownie and milk chocolate éclair: The choux pastry is filled with a mixture of 70% chocolate, chocolate ganache, milk chocolate cream and brownie pieces. Cocoa nibs and cocoa powder, used as decoration, add a chocolatey finishing touch.
Mango-passion fruit, fennel and lemon éclair: A tropical explosion in every bite. Mango filling, mango ganache, lemon and fennel, and passion fruit and lemon gel—this éclair combines fresh and exotic flavors with crispy chocolate touches.
Pistachio and kumquat Paris Brest: A crown filled with pistachio praline, pistachio chantilly and crunchy caramelized pistachio topping, complemented with kumquat, a small citrus fruit with a sweet and slightly tart flavor.
Walnut, peanut and toffee Paris Brest: A crown filled with walnut cream, toffee, crunchy hints of walnut crumble and decorated with peanuts.
In this course, in addition to the recipes themselves, you will also learn different cooking techniques that will serve you on numerous occasions.
The techniques you will learn are:
- Caramelization
- Sous-vide cooking
- Crumble
- Emulsion of ganaches, creams and compotes
- Piping of pastry, creams, gels and ganaches
- Shaping, baking and cutting of éclairs
- Gelification
- Temperature control
- Whipping creams and Chantilly cream
- Preparation of choux pastry
- Praliné
- Drying point of choux pastry
Course recipes
In this course you will learn
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Meet your Instructor
Pastry chef and international consultant
His passion for sweet cuisine, chocolate, and éclairs is demonstrated in his exquisite work.
Earn your certificate and validate your skills
Every course includes a downloadable recipe book
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Frequently Asked Questions
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Is the explanation
The instructors explanation was clear and very informative. It very creative and I love it. Thanks!