Chocolate Choux Pastry Hearts
Join Dessert Master Chef Thiago Silva as you embark on the exciting endeavor of creating Chocolate Choux Pastry Hearts, filled with Chocolate Custard. Can you think of a better dessert?!
This recipe is broken down into several components, all of which you will make along with Chef Thiago in real time: chocolate craquelin, chocolate choux pastry dough, and chocolate custard.
No previous cooking experience is required and all skill levels are welcome! You don't have to have a Valentine with you to make a decadent chocolate treat. Sharing is even optional!
But to make the most out of our time together please read over the recipe that you will receive prior to class and have all the ingredients measured out and separated by each individual sub recipe. For the best results, it is highly recommended to use a kitchen scale to measure out your ingredients- as baking is, after all, a science.
Chef Thiago also recommends using a stand mixer with a paddle attachment, however the recipe can be done with a hand mixer. Just factor in additional time if you'll be mixing with the latter. The essential ingredients you will need for this recipe include: butter, all purpose flour, cake flour, cocoa powder, chocolate, granulated sugar, salt, whole milk, eggs, and vanilla bean or extract.
You will have the opportunity to engage with Chef Thiago throughout class using the Zoom chat box. There will also be time at the end for a formal Q&A.
Hailed for his innovative designs, Executive Pastry Chef Thiago Silva's creations have served as jaw-dropping centerpieces on the tables of such stars as Sofia Vergara, Miranda Kerr, Derek Jeter and Carmelo Anthony. Food Network aired its first all baking Chopped competition, pitting four of New York City's most renowned bakers and pastry chefs in a competition they dubbed "Baker Boys," of which Brazilian-born Chef Thiago took home the win!
Having never attended culinary school, Thiago rose through the ranks of Manhattan's restaurant landscape from the early age of 13, after his mother encouraged him to take his first cake-decorating course. His first experience in a professional kitchen was an internship with Florian Bellanger at Fauchon. He then apprenticed with Alfred Stephens before taking a position at Sant Ambroeus, where he was able to explore his affinity for creating cakes. He worked with ace cake stylist Elisa Strauss of Confetti Cakes and in the kitchen at Atria before starting with EMM Group's flagship eatery, Abe & Arthurs. Thiago rose rapidly from Sous Pastry Chef to Executive Pastry Chef at CATCH and to Corporate Pastry Chef for all of the EMM Group's restaurants.
Thiago now works at Chew Innovation labs, working with top industry scientists to develop CPG products of the future. While at Chew labs, Thiago still keeps in touch with the culinary world by consulting throughout the US and abroad.
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