Vanilla Artisans EP: 5, Éclairs & Choux à la Crème by Chef Patrick Mogodin

This video takes us to the sunny shores of Redondo Beach, California, where expert pâtissier Patrick Mogodin works his magic at his new patisserie-Adore Dessert Café. Patrick walks us through his tried-and-true process as he skillfully incorporates Tahitian Gold's Whole Vanilla Bean Paste into his delectable Choux à la Crème and Éclairs. He shares some of the tips and tricks that he uses daily to provide his customers with consistently rich and delicious culinary creations. Next time you're in Redondo Beach, California make sure to stop by Adore Dessert Café. You won't regret it!
Special thanks to Chef Patrick Mogodin & Kaity Liang (Co-owner).
Products used:
Whole Vanilla Bean Paste 3X, Papua New Guinea, Tahitian Select
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[@highseassailor]

Delicious!

[@mariabeltran6422]

Thanks a lot for sharing your master class !! Blessings 🙏👍🇲🇽

[@suzannebrown945]

❤

[@choutoun]

0:33 Is it me or the same is supposed to be Panade and not Tapenade?