Microsoft Word - French Cuisine 96 hour Course Recipe Book

CERTIFICATE IN FRENCH CUISINE

PREPARATION METHOD

THE CHOUX DOUGH

1.

Boil Milk (or water), butter, sugar and salt.

2.

Add Flour all in once and cook until smooth and a white

3.

Layer forms on the bottom of the pan.

4.

Transfer the mix to a cold bowl with the paddle attachment.

5.

Beat eggs to liquefy them

6.

Add an egg at a slow speed, little by little.

7.

Wait until the dough has absorbed all eggs before adding more

8.

Scrape the bowl from time to time while adding the eggs.

THE BAKING

9.

Using a piping bag and nozzle, pipe the choux paste stick

10.

Apply a little pressure on top, either with a wet finger or wet fork

11.

Brush with a little egg wash

12.

Cook in a fan oven at 180 ℃ for 40-45 minutes.

13.

Switch off the oven and keep the chou inside to desiccate them

14. Remove from the oven and place directly onto a cooling rack until completely cold.

THE CREAM

15.

Beat the cream (icy) in a large bowl on crushed ice

16.

Add the icing sugar at the end

17.

Add the vanilla

18.

Garnish a piping bag with 12 branch star nozzle

19.

Garnish the choux

20.

Dust a bit of icing sugar over the choux

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