Week Five of Pastry Class was focused on Pâte à Choux pastries. These were a little tricky, I definitely think this is one of those desserts you have to master over time to get just right. Above are my Cream Puffs, some stuffed with vanilla pastry cream and some with caramel pastry cream. The cream itself is so delicious you could just stop there and forget the pastry. Stuffing them was not fun, I could have use two more arms, but again, practice makes perfect. We dipped the top in a delicious chocolate ganache made with the 65% dark chocolate and whipping cream, so easy!
We used caramelized sugar to seal up the hole on the bottoms where we filled the puffs, but we were also shown how to stack the puffs to make a Croquembouche, a traditional French wedding cake.
The inside of a Caramel Cream Puff.
Some students also made savory puffs with cheddar and dill.
We also made Eclairs, which is exactly the same as a Cream Puff, just a different shape. These were tricky to pipe because you need to leave enough room for the filling.
They were pretty cute and just the right size for a little treat.
For Recipes Check Out: The Gourmandise School