INDYASSA Pastry Course #3 The Perfect Cream Puffs
What you'll learn
- Become an expert at making the perfect cream puff.
- Learn how to make basic choux pastry.
- Learn how to bake Choux au craquelin which is crackled cream puff.
- Learn how to make Creme Patissiere. (custard cream)
- Learn how to make Matcha cream, chocolate cream and caramel cream.
- Bring your passion for cooking!
- A stand mixer or hand mixer will be necessary.
- Some other small kitchen tools will be required, however most of them you may already have.
This is my 8th online pastry course, and I’d like to introduce to you to one of my favorite desserts, Cream puffs.
Cream puff, or Choux a la crème in French is a popular dessert all over the world. I learned how to make authentic cream puffs in both Japan and France, and made them in the pastry shop I worked at. It was one of the most popular menu items at the pastry shop where I used to work in Japan.
We will be making French choux pastry batter, Crème pâtissière which is usually referred to as pastry cream or custard cream in English and four different delicious cream fillings. Then I will explain how to assemble them.
I’ll also be showing you how to make one of the more trendy versions, choux au craquelin which is crackled cream puff.
This cake is perfect for a party, and would likely be one of the most popular menu items in your shop.
I’m going to show you not only the recipe, but common mistakes and the solutions, and other helpful tips. Unlike when you just watch the average cooking video, you can ask me questions anytime on my Q&A page.
Are you ready to make the perfect cream puff, together to impress your family and friends?
Let’s get started!
Who this course is for:
- For students who wants to learn how to make the perfect cream puffs.
- For students who wants to add delicious cream puffs as new menu items for your store.
Asami is a professionally trained chef, experienced in France and Japan for more than fifteen years.
She learned basic pastry skills at the most famous pastry school in Japan, TSUJI culinary institute group. Then she moved to France and worked at a French pastry shop, where she learned authentic French pastry skills.
She came back to Japan and worked as a chef for ten years.
And then she decided to go and explore the world. She visited more than 40 countries in Asia, The Middle East, Europe, Africa, South America and North America. She learned new cultures and traditions, enjoyed food and sweets from every country she visited.
She moved to Dubai and opened her own pastry class, she taught pastry skills to not only Japanese but also to people from all over the world. Dubai is a multicultural city so she learned Italian, French, Indian, Chinese and Arabic cooking styles from her friends.
Now she is back in Tokyo, working as a pastry teacher and blogger.
She wants to share her passion for cooking with people from all over the world.