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Eclairs
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Chapter 1 – Course Presentation and Recipe BookCourse presentation
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What you’ll learn?
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Recommended equipment
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Meet your instructor
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30-second challenge
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Recipe book (English, Spanish)
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Share with the Community
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Chapter 2 РIntroduction to EclairsWhat is an ̩clair? Fillings, decorations and cooking tips
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Preparation of the choux dough
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Preparation of the chocolate choux dough
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QUIZ: Introduction1 Quiz
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Chapter 3 – Chocolate EclairPresentation of ingredients and preparation of the chocolate cream
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Preparation of the chocolate glaze
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Chocolate éclair: Finishing and presentation
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QUIZ: Chocolate1 Quiz
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Chapter 4 – Cheesecake EclairPresentation of ingredients and preparation of the cheesecake cream
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Preparation of the white glaze
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Cheesecake éclair: Finishing and presentation
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QUIZ: Cheesecake1 Quiz
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Chapter 5 – Hazelnut EclairHazelnut Éclair: Presentation of ingredients
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Preparation of praliné chantilly
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Hazelnut Éclair: Finishing and presentation
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QUIZ: Hazelnut1 Quiz
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Chapter 6 – Double Chocolate EclairPresentation of ingredients and preparation of the whipped chocolate ganache
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Double chocolate éclair: Finishing and presentation
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QUIZ: Double chocolate1 Quiz
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Chapter 7 – Matcha EclairMatcha cream: Presentation and preparation
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Preparation of matcha whipped ganache
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Matcha éclair: Finishing and presentation
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QUIZ: Matcha1 Quiz
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Chapter 8 – Pure Vanilla EclairPure Vanilla Cream: Presentation of ingredients
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Preparation of the pure vanilla cream
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Pure Vanilla Éclair: Finishing and presentation
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QUIZ: Pure Vanilla Eclair1 Quiz
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Chapter 9 – Lime and Coconut EclairPresentation and preparation of the lime and coconut cream
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Lime and coconut éclair: Finishing and presentation
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QUIZ: Lime and coconut1 Quiz
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Chapter 10 – Coffee and Almond EclairCoffee and Almond Éclair: Presentation of ingredients and preparation of the coffee cream
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Preparation of the caramelized almonds
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Coffee and Almond Éclair: Finishing and presentation
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QUIZ: Coffee and Almond1 Quiz
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Before you goRelated courses
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QUIZ: Chocolate
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Question 1 of 2
1. Question
The technical reason for the incorporation of glucose is:
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Question 2 of 2
2. Question
To emulsify the glaze, we use:
CorrectIncorrect