Master cream puffs, éclairs, croquembouche and more with step-by-step guidance from King Arthur Flour instructor Gesine Bullock-Prado. First master making the perfect panade and find out how to achieve the ideal choux consistency every time. Then learn how to wield a piping bag like a pro and whip up heavenly cream puffs, gougères, Paris-Brest pastries and more. Next, Gesine shows you how to create a variety of delicious fillings, including classic pastry cream and caramel pastry cream. Plus, find out how to make hard caramel on your stovetop and create a thick and creamy chocolate ganache for topping everything in sight! Complete your impressive new baking repertoire with an amazing towering croquembouche and a showstopping St. Swanaré pastry cake — both sure to keep dinner guests raving for weeks.