Last month, Chef Schmidtke, CMB, shared with you how to teach students to make pate a choux. Part two of the lesson plan deals with how to teach your students about pastry cream which will be used for filling the éclairs.

Before teaching about pastry cream, it is important to first talk about sanitation. Students must understand that the equipment must be very clean and sanitized before they begin working, they must also know the importance of cooling down the pastry cream in an ice bath once finished boiling.

By Chef Schmidtke, CMB

This is a two-part lesson on pate a choux. In Part I, students will learn what pate a choux is and how to make the product. In Part II, students will learn how to prepare fillings for pate a choux. In Part I, the students will learn what a pate a choux is.