Cooking Lessons

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Week of August 25, 2008

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Week of September 15, 2008

  • Using a Mandoline
  • Italian Meringue
  • Peeling a Ttomato
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  • Brown glazing baby onions

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Cooking course of the Month

This lesson is freely accessible.
For total access to all lessons, you must be a member of the Club.

Technique for laying cream puffs and éclairs, and for their baking.

  • Level : advanced
  • Use : For cream puff-based recipes

For this course, you need :

  • Cream puff paste
  • 1 egg yolk
  • 1 pastry bag
  • 1 standard nozzle
  • 1 brush or 1 fork
  • 1 baking sheet

Main Points :

  • Slightly grease a baking sheet.
  • Lay the choux or the eclairs.
  • Glaze the surface of the choux with a fork so as to apply a thin layer of eggs and to avoid it to drip down onto the baking sheet.
  • Put in a hot oven (300°C or 570°F).
  • Bake for 20 to 25 minutes.
  • At the end of the baking process, reduce the temperature of the oven down to 150°C (300°F) and let the choux dry up for a short moment to avoid their falling down.
Thank you for following this course !

The essentials

For this lesson, you can order the following products from the boutique:

Link partners: recette poulet - Accastillage bateau - Agence référencement - Décoration - bulbes