This is the perfect destination where you can discover an array of exquisite recipes for macarons and an assortment of other delectable desserts that Mauderne loves to showcase in its delightful baking classes and bespoke dessert orders.
Choux Pastry Recipe by Mauderne
If you’d like to make them at home, book your space to our exclusive choux pastry classes in Central London.
In this recipe, discover how to make chou pastry from scratch at home without any specific kitchen appliances
After trying out different recipes with and without milk, I am sharing with you my go to recipe step by step to make chou pastry. You can use it for eclairs, choux, st honore, paris brest, profiteroles, gougeres
For 16 eclairs or 20 choux or 12 paris-brest
Ingredients
100g of water
100g whole milk
1.5g salt
12g sugar
88g butter
114g flour
200g eggs
Steps
In a saucepan, heat the milk with the water, salt and sugar as well as the butter previously cut into cubes. Off the heat, add the sifted flour all at once then mix vigorously with a wooden spoon to avoid lumps and have a homogeneous preparation.
Return the pan to low heat and let the dough dry out, stirring constantly. After a while it will come off the sides of the pan, then put it in a bowl to stop the cooking.
Then add the eggs one by one, stirring well between each addition to obtain a smooth batter. Make a furrow with the spatula if it closes slowly it's good if not add a little egg to loosen it. Put in a piping bag and pipe on a baking sheet previously buttered chou shapes or éclairs.
Bake at 190° for 30 min
Tips
Bit the batter before adding the eggs in step 3 to remove some of the steam
Glaze with melted butter the top of the eclair before putting in the oven
Learn the secret of how to make the perfect macarons
Joanne from Love Pop Ups London speaks about Mauderne Baking School
Joanne and Geeta attended the macarons class at Mauderne Baking School and she's speaking about it in her blog: Love Pop Ups London.
Love Pop Ups London is a community of social media influencers who love to help promote and spread the word about new popped up places from restaurants to events. Joanna will tell you how I made her fall in love with macarons!
Holy Macaron I am in macaron heaven at Mauderne Baking School.
Have you ever wondered how to make macarons? then wonder no more as at Mauderne Baking School you’ll be able to learn how to make cute French Macarons from scratch.
I was invited down along with Geeta another member of Love Pop Ups London on a complimentary basis by Maude to join her at her house to learn the techniques of how to make a perfect macaron.
Instagram: lovepopupslondon and yellowshoesorangeumbrella
#food #london #cookingclass
Where To Go For The Best Choux Pastry In Paris And In London
If you didn’t know yet where to eat the best eclairs in the world now you have to address to pin on your to do list in London and Paris. And if you’d like to make them at home, book your space to our exclusive choux pastry classes in Central London.
(c) Christophe Adam, Eclair de Genie
Eclair de Genie in Paris
The French have a deep and long-running love affair with their éclairs, and no wonder. It's a classic French treat adored by Parisians since the 19th century, it's iced and stuffed with cream, and it's delicious. But in a fast-paced culinary world replete with "sexier," globally influenced sweets—think pastel-colored macaroons, trendy cronuts, fruity brûlées—the éclair seems almost antiquated, dull, and heavy. How can this traditional (and frankly, unattractive) French dessert keep up with the 21st century?
If you’re planning a Eurostar trip to Paris, then enter Christophe Adam, pastry chef and owner of L’Éclair de Génie in Paris's Marais district. Adam has transformed and modernized the classic French éclair into a dessert that is fresh and appealing. He dresses his éclairs in stunning rainbow colors, finishes them off with edible powdered silver, and throws into the mix fun flavors like yuzu, salted caramel, orange pistachio, and even caramel popcorn. Basically, he's made the old éclair cool again.
Adam has also somehow managed to make his toughest critics—Parisians themselves —fall in love with these reinventions.** **The shop's long lines of locals are evidence of this (so if you want to get your hands on those mouthwatering éclairs, you'd better come early). We highly recommend the Praliné noisette (hazelnut and praline), and the Choco Coco (crispy milk chocolate, with a coconut cream filling). They will change the way you see éclairs—and desserts in general. (14 Rue Pavée; +33 1 42 77 85 11, www.leclairdegenie.com__)
Read more at https://www.cntraveler.com/stories/2013-10-15/photos-l-eclair-de-genie-bakery-paris-france
It’s time for these dated pastries to step aside and for you to meet their sophisticated French cousin the éclair. Forget the dry, uninspiring and somewhat tasteless offering you’re use to seeing on the shelves of the local supermarket and say hello to Maitre Choux‘s mouth-watering éclairs – pastry perfection.
Maître Choux is the brainchild of Jeremie Vaislic and three Michelin star-experienced pastry chef Joakim Prat, who came to London from Barcelona’s Can Fabes to take on the role of Joël Robuchon’s Head Pastry Chef at L’Atelier, before moving on to Mayfair’s The Greenhouse.
Choux pastry, a staple of every patisserie in France, it is a very malleable yet simple bakery base. In the hands of Joakim, it is transformed into something quite extraordinary.
“Traditionally, éclairs are made using chocolate and coffee flavours,” says Prat. “We add a large range of flavours to a basic pastry product. We try to play with it by adding colour, texture and flavour. From a very simple base you can get a complex product.”
Opening their first store in South Kensington in 2015, Maître Choux has since expanded with the launch of a second bakery on Soho’s Dean Street. We suggest you take a visit if you want all the charm of a French bakery with a contemporary twist.
Read more at https://www.marieclaire.co.uk/life/food-drink/the-best-pastries-in-london-maitre-choux-582388#l54eSLXkqEC1UYLk.99
(c) Maitre Choux London
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Notsobasiclondon Speaks About Mauderne Cooking School
Notsobasiclondon speaks about Mauderne Cooking School
Charlotte attended the macarons class at Mauderne Cooking School and she's speaking about it in her monthly news.
Check out #8 to know how was the class for her and discover other food tips in London!
http://notsobasiclondon.com/junes-london-food-finds/
Instagram: Notsobasiclondon
#food #london #cookingclass