French Cook - Cream Puffs & Eclairs

This book follows author Holly Herrick as she dives into the marvelous world of choux pastry, in French called pâte à choux.

The buttery, nutty, even-flavor of this dough invites may different flavors in its simplicity for both sweet and savory offerings. The exploration here is amazing, proposing a wide variety from classic pastries to savory filled eclairs that are buttered or filled with an avocado mousse and more.

The author dedicates the fist part of the book into going into why it is this pastry is so versatile and beloved, diving into the science and mystery behind it’s taste and will encourage users of all levels to give this a go — professionals and beginners. While the recipes may be daunting for a greenhorn, there is a chapter dedicated to exploring the skills one will need as well as the equipment.

(This book may contain a sharpie mark on the top or bottom edge and may show mild signs of shelfwear.)