
CLASSIC ÉCLAIR
To help you understand how a recipe works, we will break down the role of all the ingredients in the dough, cream, and glaze, covering how each contributes to taste, aroma, and texture. Understanding the unique properties of the ingredients and their role in the recipe will be your most basic guide as you develop your own desserts.
Additionally, physicochemical reactions that occur during combining, kneading, and baking the
ingredients such as gluten formation, gelatinization, expansion, and emulsification will be explored in
detail.
Through this, you will proceed a step further in adjusting the recipe to desired taste and texture and
combining different ingredients to complete your own recipe.
Garuharu’s desserts are loved for their visually beautiful designs in addition to their undeniable taste. Decoration techniques will also be covered that enhance the perfection of desserts.
We will introduce you to the various tools and equipment you need to make your eclairs and guide you through how to use the functions.
Finally, we will discuss how to store, package properly, and service the final product.
* Lecture video and workbook materials may be updated hereafter.
2-1) Choux paste - Basic & Gluten free
2-2) Piping and Baking
2-3) Epilogue- Chouquettes
<Learning Points>
1. Understanding the Structure and Fundamentals of the Choux
2. Understanding Gelatinization of Starch in Flour
3. Gluten-free Choux Paste Using Flour Substitutes
4. Piping Eclairs and Controlling Oven for Crack-free Eclairs
5. Storing Choux Paste
<Learning Points>
1. Making Chocolate Cream Using Crème Anglaise as the Base
2. Making Anglaise Base, The Varying Texture of Cream Depending on the Basic Ingredient Ratio of Anglaise
3. Understanding Emulsification Technique, 4 Conditions for Perfect Emulsification
4. Making Glaze for Éclair and Glazing Technique
5. Chocolate Decoration
<Learning Points>
1. Texture of Cream Using Starch Gelatinization
2. Flavor and Aroma of Two Varieties of Vanilla Beans
3. Utilizing the Vanilla Pods
<Learning Points>
1. Storing and Maintaining Nuts
2. Making Fresh Nut Paste
<Learning Points>
1. Infusing Using Sous Vide Technique
2. Making Cream with Chocolate and its Texture
<Learning Points>
1. Making Cream Using Fruit Juice
2. Gelling Technique Using Gelling Agent
3. Éclair Using Herbs and Exotic Ingredients
<Learning Points>
1. Storage- Storing the Finished Eclairs
2. Package- Packaging the Eclairs
3. Service- Storage Temperature and Maintaining Showcase
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