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Tea Time Pastries With Chef Sam: Chocolate Eclairs
In this two day class, you will learn to bake Chocolate Eclairs like a professional. Day one consists of making pastry cream and chocolate glaze and day two we will make choux pastry dough. +
Chef Sam Agosto Martinez
11 total reviews for this teacher
1 review for this class
Completed by 2 learners
There are no upcoming classes.
Twice per week
over 1 week
learners per class
per learner - per class
How does a "Multi-Day" course work?
Meets multiple times at scheduled times
Live video chats, recorded and monitored for safety and quality
Discussions via classroom forum and private messages with the teacher
Great for engaging projects and interacting with diverse classmates from other states and countries
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Every baker needs to have a pastry cream recipe under their belt. It is the most used item in a bakery. You can fill eclairs, profiteroles, tarts, doughnuts, and to be honest, you can just eat it all by itself. On day one, we will make pastry cream and chocolate glaze. Day two, we will learn how to make choux pastry, which is the dough used to make profiteroles, eclairs, and churros. We will pipe the shells, bake them, and then fill and glaze them. This is the first of a series of classes of...
Learners will learn the importance of mise-en-place, weighing ingredients, and treating the ingredients with respect. We will temper eggs, learn the science behind egg proteins, starches, and why we need to bring those to a boil to create a lovely silky smooth custard. We will also learn the history of Afternoon Tea, the difference between it, Elevenses and High Tea, components of tea time and tea time etiquette.
Homework is not required but every learner is expected to have their mise-en-place ready at the start of class. Mise-en-place is a French kitchen term that means 'everything in its place'. You will need a food scale to weigh out ingredients and all ingredients should be measured and ready BEFORE the start of class. A template needs to be made onto the parchment paper of lines that are 3 1/2 inches long and 2" apart. This will guide the learner where to pipe the shells.
2 files available upon enrollmentIngredients Day 1: 2 c milk 12 Tbsp sugar 1/8 tsp salt, kosher 2 1/2 Tbsp cornstarch 1 Tbsp Vanilla bean paste, pods or extract 3 large egg yolks 1 large egg 3 Tbsp butter, unsalted 12oz chocolate, semisweet 1/8 tsp salt, kosher 6 fluid oz heavy cream 2 Tbsp butter, unsalted 2 Tbsp corn syrup Day 2: 8 fl oz (1cup) milk 4 oz butter, unsalted 1/2 tsp salt, kosher 1 Tbsp sugar 5 oz bread flour 1 tsp vanilla extract 8 oz (4 large) eggs 3 Tbsp confectioner's sugar Equipment: Electric Mixer with paddle attachment wooden spoon rubber spatula 2 sheet trays lined with parchment (parchment template should have lines 3 1/2inches long 2 " apart) microwave-proof bowl toothpicks mixing bowls whisk medium-size saucepan (stainless steel) food scale fluid measuring cup 16" pastry bag French star tip(this tip is opened wider than the regular star tips) (2) cooling racks serrated knife
Learners will not need to use any apps or websites beyond the standard Outschool tools.
Learners will be given feedback during the class.
3 hours per week in class, and maybe some time outside of class.
Chef Sam Agosto Martinez
🇺🇸Lives in the United States
11 total reviews
6 completed classes
Hello! I'm Chef Sam Agosto Martinez. I've been a chef for sixteen years having graduated from the Institute of Culinary Education with high honors. In 2020, I graduated Pastry Chef from the Auguste Escoffier School of Culinary Arts. Prior to...