Apple Pâte à Choux with Candied Pecans and Caramel with Atelier Crenn Pastry Chef Juan Contreras

Pastry Chef Juan Contreras at the three Michelin star restaurant Atelier Crenn in San Francisco shows us his creative play on the nostalgic flavors of caramel apple in his Apple Pâte à Choux with Candied Pecans and Caramel. Due to the high fat content, Chef Contreras uses French butter to make his playful Apple Pâte à Choux creations.
Watch this and more baking and pastry videos at www.ciaprochef...
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Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore.

[@adriansoto4789]

Looks delicious, so creative!

[@WhippedFood]

It looks stunning! Can't Wait to see your next video :)

[@MrWnw]

Are the recipes available please?