Monday, June 22, 2015

National Chocolate Eclair Day!

The weather is perfect to slave over these little darlings.


For filling (pastry cream):
3 egg yolks
4 tablespoons sugar (50g)
2 tablespoons flour (maida)
2 tablespoons corn flour
1 1/4 cups full fat milk (300ml)
1/4 teaspoon pure vanilla extract

For choux pastry:
¼ cup unsalted butter (57 g)
½ cup water (120 ml)
½ teaspoon salt (2.5 g)
1/2 cup + 1 tablespoon flour (75 g)
2 eggs

For egg wash for choux:
1 egg yolk
1 tablespoon water

For chocolate ganache:
55g Milk or Dark chocolate (Morde)
1/4 cup Amul cream (60ml)


  1. In a heavy pan, add in unsalted butter, salt, and water. Over medium heat, melt the butter completely stirring occasionally.
  2. Meanwhile, in a mixing bowl, sift flour and set aside. When the butter-water mixture starts to boil, remove the pan out of heat. Add flour all at once and with a wooden spoon, stir until mixed. When mixing, the flour starts to be cooked. Cook until it starts to form a ball. Let cool for about 5 minutes. 
  3. Put eggs into a bowl and whisk well. Add half of the egg mixture into the sauce pan and stir until combined. The dough and the pan should be sufficiently cooled because the egg should not be cooked in the pan. Then add in the remaining egg and stir until thick and shiny. When shaken the batter should drop off the spoon and the lining should be smooth. This is Pate a choux, choux pastry dough. 
  4. Take cooled pipe choux fingers in a pastry bag and using Wilton Tip#2A ( or cut a 0.5" cut on the bag; on parchment paper lined baking sheets. 
  5. Mix ingredients for the egg wash. Brush the choux with egg wash. This will make the top shiny and brown. Then on top of choux, score with a fork dipped in egg wash. 
  6. Bake at 200 C for 15 minutes. Then reduce to 180 C and bake for another 12-14 minutes, or until puffed and golden brown.
  7. Cool on a wire rack.
  8. Melt the chocolate in a microwave, remove and add to it cream that has been scalded. Mix well.
  9. On the bottom of the ├ęclairs, make two holes with a tip of a small knife. With a Tip#5 or Bismark Tip (, pipe filling into one of the holes. Stop piping when pastry cream starts to come out of the other hole. You can make holes on top if you want. 
  10. Dip ├ęclairs into the ganache and remove excess chocolate. (Remember you can also use coloured white chocolate Ganache for a lovely colourful look.)

    Wednesday, June 18, 2014

    Buzzzing activities at CCDS!

    Whew! Catch a breadth, step back and take stock. Things have been super busy, a nice busy but hectic! Here's whats been keeping us too-busy-to-post:
    • New Store Opening! After the love you showed our new store in GK-1 M Block, how could we not yield to the needs of our lovely supporters who used to battle the heat, traffic and fuel costs and loyally drove all the way down from Gurgaon? YES! Your very own local CCDS in Gurgaon coming this summer :) A nice big store with a great classroom **whoops of joy**
    • CCDS is online! Yes we answered your pleas, prayers, demands and threats (yup, we get those too.) It was a herculean effort but we had to do it someday. The website has e-v-e-r-y-t-h-i-n-g a baker and cake decorator could want plus no more emails to send for price requests-how cool is that? Check it out at (seriously addictive, don't say we didn't warn you!)
    • CCDS Newsletters should be hitting your inboxes-no? Have you signed up? Lets touch base, let you know why and what we are doing, what new goodies have arrived, school news, student achievements-a packed newsletter for you to cozy up and read.
    • A brand new Confectionary & Cake Decorating Diploma starts August 9th! New content with latest techniques-this course was so packed with content and then we went and added more:) There was just too much to contain in the 30 sessions and so now the new version is a 32 packed session course. Cake overload.
    • Drum rolls please.......CCDS is proud to introduce the world famous Knightsbridge PME Diploma from the U.K. Learn classic cake decorating techniques, that are oh-so European and stylish. Take your cakes many notches above the competition. Check out class schedules at
    Happy Cooking and Cakin' people, catch you soon on one of the above platforms:)

    Monday, May 27, 2013

    Wilton Method® Courses at CCDS

    With the Indian summer at it's peak are you Wilt-ing in the heat......come on and lets' Wilt-on instead!

    The Wilton Method® Courses are ideal for the hobbyist or serious baker. If you would like to learn just enough to ice a cake or two take it one course at a time and watch how your friends and family marvel at your professional looking cakes!

    Want to take it to another level? Take the Wilton Method® 4 Star Intensive Course.  In that you will get to do all 4 levels in one week (and what a wonderful week that will be! Packed course content, lovely cake tools to play with and fun cake lovers to learn along with-how cool is that?) Ideal for students from out station or those looking to fast track their learning. All courses include a Wilton tool kit and a beautiful, colour course book, filled with lots of ideas and pictures.

    Visit for an updated course schedule for you to choose from. See you in the classroom!


    Saturday, March 31, 2012

    Intensive Diploma starts June 1st

    The Diploma Programe of 24 sessions is offered normally over a period of 3 months. In order to facilitate students from out of town, CCDS has an Intensive course that is the same course content but full time for 12 days. For more information email us:

    Saturday, September 17, 2011

    Breads & More Workshop

    Have you tried making bread at home? Or maybe you tried and gave up  because it did not turn out as good as you had wanted. Home made bread is way more tastier than the bread you may have been buying in the market, once you taste your own bread, it is rare that you will eat commercial again!

    This one day workshop will teach you how to make professional bread loaves including French Baguette, Croissants, Doughnuts and Bakery style dinner rolls and sticks! Register online

    September 27 @11am Rs.2500/-

    Monday, May 2, 2011

    Pure Chocolate Workshop

    New dates out for the summer! Tempering couverture and making molded chocolates with fillings and flavourable infusions will be covered in this 2 day workshop. Chocolate heaven.

    Thursday, September 30, 2010

    Classes in full swing!

    Great to be back in action...the school is smelling of vanilla and chocolate as oppossed to paint and wood! We are trying hard to get rid of the long waiting lists-thank you all for your patience. Welcome back to old students and a bigger welcome still to all you new ones....Happy Cakin' & Cooking!