Chef Edward Clegg has been in the culinary profession for 25 years, working with some of the world’s top chefs in the UK and South Africa. As an advocate of innovation and technology in the culinary industry, Edward has specialised in molecular gastronomy and fine dining. He is also actively involved in the avant-garde food movement.
When it comes to food Edward has a passion that is second to none. He lives for food and works to attain nothing less than perfection. After years of industry experience, training has now become his career path and he has joined ICCA Dubai, passing on a great deal of knowledge to the younger generations.
Learn from some of the top teaching chefs in the world in the ICCA Dubai's exclusive masterclass. Taking you through some of their intermediate dishes from their professional diplomas, these episodes are packed with useful cooking tips and techniques.
In this episode you will learn how to make eclairs- one of the top recipes from the ICCA's Professional Diploma in Patisserie. Allow Chef Maia Tsaknova to demonstrate how to make the choux pastry, the filling of creme diplomat, and finally the ganache to top off the eclairs. This recipe is an excellent challenge and a great introduction to classical French patisserie.