Learn How To Make Choux Pastry Like A Pro Pastry Chef!
Discover The Secrets To Making Great Choux Pastry!
Choux pastry is one of the most popular desserts. Not only is it delicious but it is incredibly versatile as it can be made in different shapes and sizes, and can be filled and decorated in an infinite variety of ways.
But making choux pastry can be tricky and most recipes do not give the necessary information to get it right every time. I have learnt through many years of experimentation that precise cooking temperatures and timings are critical. In this recipe I explain the exact time you need to cook your dough for and the temperatures it must reach to achieve perfectly plump choux buns!
This is a FREE pdf booklet providing detailed step by step recipes for the choux buns and craquelin, as well as making a coffee infused pastry cream and a Dulcey chocolate & cardamom whipped ganache. The booklet contains details on equipment, shelf life and storage and professional pastry chef tips.
I hope you enjoy it!
Faye
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About Faye
I have always been incredibly excited by food and baking. From an early age I was not only entertaining for friends but also baking and catering for events. After spending my childhood in various countries around Europe (Portugal, Sweden, Greece and Malta), I moved to London in my early 20s. After a few years working in property marketing, I decided to pursue my passion for baking and took the 6-month pâtisserie course at Le Cordon Bleu, London.
Since then:
- I ran a novelty cake business from my flat in London;
- I have worked as a pastry chef in London hotels, restaurants and catering companies;
- I have worked as a pastry chef consultant to bakery and pâtisserie businesses in the UK; and
- I was the joint founder and head pastry chef at Sweet Elements Pâtisserie.
Over the years, I have established a set of values that are important to how I go about my cake and dessert making. My baking ethos is based on the following:
Quality Ingredients
Like all cooking, baking starts with the quality of your ingredients. To me, good quality means ingredients that deliver on flavour, are natural and have been produced in an environmentally responsible way.
Technique
Making cakes is a technical process. The right methods matter. Knowing the right methods not only makes you more efficient and your cakes more consistent, but they also make a huge difference to how your cakes look, taste, their texture and shelf life.
Flavour
The most important feature of any food and the same applies to cakes. They must have a balance of real flavours and taste good! If you apply the right methods to good quality ingredients, flavour will follow.
Friends & Family
Food is at its best when it is shared with others, and like many other things, so much about food is in the giving. I love how food and baking bring people together!
Have Fun And Enjoy The Ride!
Food should be fun! Life is too short to be too serious, so let’s get better at cake with a laugh and a smile!
