CAP Pastry Chef Exam Subjects

Instructions

1. 1

   Melt the butter in a thick-bottomed saucepan with water and salt.

2. 2

   Stop at the first boil. Remove from heat and add flour all at once. Mix well to form a homogeneous paste.

3. 3

   Put the saucepan back on the heat and dry out the paste.

4. 4

   Transfer to a food processor and add beaten eggs one by one. The paste is properly hydrated when a finger leaves a groove that closes slowly.

5. 5

   Transfer the choux pastry to a pastry bag fitted with a PF 16 fluted (or smooth) tip.

6. 6

   Create templates using a dough cutter dipped in flour.

7. 7

   Pipe the eclairs and score with a fork (if using a smooth tip). Brush with beaten egg.

8. 8

   Place in the oven at 180°C for approximately 40 minutes.

9. 9

   Let the eclairs cool and make 3 holes on the bottom using a small tip.

10. 10

    Fill the eclairs with chocolate pastry cream.

11. 11

    Place the fondant and cocoa in a saucepan over a water bath.

12. 12

    Monitor the temperature carefully, the mixture must not exceed 37°C. If the mixture is not fluid enough, you can add a little water or Brix syrup.

13. 13

    When the mixture reaches 32-33°C, remove the saucepan from heat and dip the eclairs (dipping or spatula method).

14. 14

    Make sure the glaze temperature has not dropped. Otherwise, you will need to put the saucepan back on the heat for a few seconds.

15. 15

    Dip the eclairs in the glaze and use a spatula to let the glaze drip over the eclair.