Patisserie and Confiserie lesson 5: Choux Pastry
Thursday it was our fifth lesson in the course. Doesn't time fly?
We learnt pate a choux and its variations: Paris-Brest, Chocolate eclairs, Profiteroles, choux buns, Swans.
Pate a choux is a cooked pastry that you mix well on the hob. It requires quite an active work and it gets its elasticity from the strong flour and gluten like bread.
We all made our own pastry and had the chance to shape and decorate our own too. The only thing that changes in making those is the shape and filling, as they are all made with the same pastry.
This was it. If you want to see all the pictures go to http://giseleandjamie.blogspot.co.uk/20 … son-5.html
See you soon,