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Edward Clegg

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.

Video Description

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.

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75ml milk

75ml cream

35g sugar

1 egg yolk

10g corn starch

½ tsp vanilla extract

5g butter


Mix the milk and cream together and leave ¼ of the mixture on the side. Bring the remaining liquid to boil.

Mix sugar, corn flour, the cold milk and cream mixture and egg yolk together, and mix until smooth.

Pour the boiling liquid into the egg yolk and sugar mixture in one go, mix it and pour it back into the saucepan. Boil it, while continuously mixing.

Cook until it bubbles from the centre and then take it off the heat.

Transfer the cream to a clean bowl and start to whisk slowly for about a minute until the mixture cools down.

Mix in the butter.

Scrape all around the bowl and cover it with cling film to use later.