French Baking
Never used a piping bag before? No problem! Gesine provides instructions on how to fill the bag with choux paste and pipe cream puffs, gougères and éclairs. You'll also learn how to fry churros, tame choux paste into beautiful shapes, and bake professional-looking pastries!
Some croissants are made from squares of dough, rather than triangles. Colette wraps things up with two square croissants: pain au chocolat (literally chocolate bread) using chocolate batons, and ham and cheese made with Gruyère and finished with dough "belts."
French macarons may look intimidating, but if you know your way around a stand mixer and piping bag, they're really no big deal to make. Whip up a batch and your friends won't be able to resist an oh-la-la!
As you assemble and glaze your fresh fruit tart, you'll learn pastry shop secrets for perfect cutting, foolproof assembly and an easy, inexpensive recipe for nappage (glaze).
Take all your newfound cream-puff skills and make the ultimate French dessert: a croquembouche! We especially love this modern version that’s piled high on top of a cupcake.
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