They will also learn the:

1. Function of ingredients used in pate a choux
2. Proper mixing procedures for preparing pate a choux
3. Piping techniques used to prepare pate a choux
4. Baking procedure for pate a choux

To help students learn what a pate a choux is go the bakery and purchase products that students are familiar with such as éclairs or French crullers and bring them to the classroom of lab for them to see.

To accomplish the first learning objective, show them the ingredients that are used in pate a choux and the reason they are important to the recipe. Then show them how to scale out the ingredients to do their mis en place. I use the following recipe in my baking class:

1 # of Water 1 # of Butter 1.5 # Bread flour
1 # of Milk 1 qt of Eggs 2 t of Salt
1 oz of sugar

To accomplish the second learning objective, have the students mix the ingredients in the following manner:

Step 1. Take all your liquids ingredients (water & milk) add them to a saucepan.

Step 2. Take the butter and chop it up into small cubes and place then into the saucepan.

Step 3. Add sugar and salt to the liquids.

Step 4. Bring the mixture to boil.

Step 5. Once the liquids are boiling add the flour at once stirring with a wooden spoon until the mixture forms a ball and slightly coats the bottom of the saucepan.

Step 6. Transfer the mixture to a mixer with a paddle attachment and mix on speed two until slightly cool.

Step 7. Add 2 eggs at a time until half of eggs have been added then stop to scrape down the mixing bowl for even consistency of the dough. Be sure to mention to the students to be careful at this point adding too many eggs will result in flat éclairs. Always reserve two eggs and check for proper consistency. Proper consistency is achieved when you can form a soft hook on a wooden spoon.

Step 8. The batter should be ready to be piped.

To accomplish the third learning objective, be sure to show students how to professionally fill the piping bag so that students will not make a big mess while before and after piping. I always tell the students to take a little of the pate a choux paste and glue down the parchment paper to the sheet pan before starting to pipe a product such as éclairs. Then do the demonstration on proper piping techniques asking that student devote their full attention to the procedure so they will be able to do it when they try the piping technique. Once the piping demonstration is complete it is time to give the students a couple of practice runs of piping before actually baking the éclairs.

To complete the fourth learning objective place the éclairs in a convection oven at 375 degrees for 25 minutes. Be sure to let the students know that opening the oven during the baking process could make the éclairs collapse due to the weak and delicates structure of the éclairs.

It is always helpful to have a sample of what the finished product looks like so the students can compare their creations to it. It also helps to take one éclairs in your hands and break it in half to show students how nice and hollow it is; which is what they want to have happen or it will not be possible to fill it with plenty of pastry cream.

Teach the students to set up a professional workstation. For example, line the table with parchment paper and place éclairs lined up like soldiers on top of the paper. If you follow this advice then the result is a professional looking éclair!

This completes part I of the lesson plan on pate a choux. In part II, students will learn how to prepare pastry cream and chocolate Ganache which will be used to create éclairs.

Click to view a slide show (PowerPoint, PDF) of the steps in this lesson plan.

Chef Manfred Schmidtke CMB teaches at the Florida Culinary Institute located in West Palm Beach, Florida. His passion for baking began as a little boy. At age eleven, he delivered freshly baked rolls and milk on his bicycle to people in a little town where he lived in Germany. His passion for baking led to trade school in Germany, which is the way that many Europeans are educated. After completing his apprenticeship with Mr. Karl Menke, Master Baker, he decided to broaden his horizons and traveled and worked in London, Rome, Sydney, Long Island, and Philadelphia. He owned his own European style bakery for a time in the suburbs of Pennsylvania known as the Four Seasons Bakery. His business was a success due to the hard work and support from his wife, family members, and friends. After five years in the baking business he decided to relocate to Florida where he discovered a talent for teaching. He teaches baking by having many “hands on” practical experiences for the students which enhance their educational experience in baking. He stays current on his baking expertise by attending conferences sponsored by the RBA and others. He became a Certified Master Baker in 1997.