COURSE CHAPTER

Choux Pastry

Understand the panade, add eggs by consistency, pipe clean shapes, and bake shells that stay hollow after cooling.

Best for: Bakers who want a visual, consistency-led route to puffs, éclairs, craquelin, and gougères.
You will learn: Cook and dry a panade · Judge egg quantity by texture · Set and dry hollow shells

RECOMMENDED ORDER

Follow the chapter without guessing what comes next

Choux Pastry · 30 min

Cook the flour paste, control moisture, and add eggs by consistency rather than by a fixed count.

Choux Pastry · 34 min

Pipe equal rounds, set their walls, and dry the interiors so shells remain usable after cooling.

Choux Pastry · 38 min

Pipe straight shells, manage expansion, fill evenly, and glaze without hiding structural problems.

Choux Pastry · 28 min

Roll and size a thin cookie cap that encourages round expansion and a crisp patterned top.

Choux Pastry · 32 min

Add cheese without overloading choux and bake bite-size puffs that stay light inside.

Choux Pastry · 18 min

Use the timing and shape of a collapse to distinguish weak paste, underbaking, trapped steam, and cooling mistakes.