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Éclair Dough (Pate a Choux)
Le Patissier Classique is a series of professional training videotapes for the baker and pastry chef.
European trained certified baker Laurent Falcinella demonstrates the methods used in producing the finest European pastries:
Complete your bakery's library with this innovative training series!
Éclair Dough (Pate a Choux)
The light, delicate texture of cream puffs and eclairs is within your grasp when you learn the basics of producing the "mother dough" of French pastries.
Includes great tips on how to prevent flat-looking pastries and how to pipe the dough into different shapes and sizes.
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