Recipe for choux pastry by chef Cyril San Nicolas.
Milk: 125g
Water: 125g
Sugar: 5g
Salt: 2.5g
Butter 115g
Flour T55: 150g
Egg: 200g (to be adjusted)
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I spent the day with the pastry chef Cyril San Nicolas to learn how to make the choux pastry on the day of the CAP pâtissier! The ideal video for candidates of the pastry CAP as a free candidate.

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-------------------------------------------------- -------------------------------------------------
00:00 Presentation
00:40 Recipe for choux pastry
08:40 Dressing the choux pastry
12:30 Cooking the choux pastry
13:50 How to make pastry cream?
23:00 Prepare the éclairs to garnish them
25:50 garnish the chocolate éclairs
27:10 Tweaking the fondant
29:40 How to freeze eclairs?
31:17 Eclair tasting .

o Subscribe:    / boulangerie pas à pas   See you soon on bakery step by step by Fabrice Cotter.

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