Learn from some of the top teaching chefs in the world in the ICCA Dubai's exclusive masterclass. Taking you through some of their intermediate dishes from their professional diplomas, these episodes are packed with useful cooking tips and techniques.
In this episode you will learn how to make eclairs- one of the top recipes from the ICCA's Professional Diploma in Patisserie. Allow Chef Maia Tsaknova to demonstrate how to make the choux pastry, the filling of creme diplomat, and finally the ganache to top off the eclairs. This recipe is an excellent challenge and a great introduction to classical French patisserie.
About Chef Maia Tsaknova:
Baking has always been a passion for Maia from her childhood which made her pursue a career in the culinary industry as a pastry chef. From a home baker to a Head Pastry Chef at hotels and production houses such as Marriott, TGP Group and Pro Bake, she has done it all to learn and improve her skills & knowledge.
Her career highlight includes working under the Michelin starred chef Thomas Muller in Georgia as a Head Pastry Chef which pushed her to go further and explore more in the world of patisserie.
Being trained by several renowned French pastry chefs in French patisserie along with her fourteen years of experience working in different sectors of the industry has helped her gain immense knowledge in the world of sugar and butter which she is now sharing with the students at ICCA Dubai as a Pastry Chef Instructor.
Cream Patisserie
Ingredients
- 75ml milk
- 75ml cream
- 35g sugar
- 1 egg yolk
- 10g corn starch
- ½ tsp vanilla extract
- 5g butter
