4.8
Intermediate

Floraison Choux Pastry

Nicolas
Boussin

Pastry Chef, Champion of France, MOF

Learn to pipe, fill, and glaze these stunning floral pastries with expert video class

Floraison has a beautiful rounded flower shape with clearly defined petals.

All textures are visible: choux pastry dough with a crispy coating of nuts and pearl sugar, cream and praline.

The classic choux pastry dough in this recipe is piped in a special way using a shortcrust pastry base. This will make the pastry more stable and easier to work with.

Also, Nicolas Boussin shares the author’s recipe of a cream with praline which is lighter and less sweet than the cream for the classic Paris-Brest.

KICAClass details
8 textures
Easy-to-follow recipe
32 min
Lesson duration
Workbook
The recipe in printable PDF format
Class chat
Ask your pastry instructor questions on the recipe
Course Language
Audio: English, Subtitles: English
12 months
Access to the video lesson and recipe
Program
01:
Breton shortbread
4 min
02:
Old-fashioned praline
7 min
03:
Almond & sugar topping
2 min
04:
Choux dough
6 min
05:
Custard
3 min
06:
Cold meringue
3 min
07:
Paris-brest cream
2 min
08:
Assembling
5 min
Learn more about Chef
Frequently asked question
Questions on video class

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In our classes we provide subtitles in English for better comprehension.

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