The French Cook: Cream Puffs And Eclairs

October 1, 2013|
The French Cook: Cream Puffs And Eclairs by Holly Herrick
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$31.99
Hardcover
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The second book in The French Cook series, following The French Cook: Sauces, classically French trained author Holly Herrick dips into the marvelously versatile world of choux pastry, or pâte à choux. The buttery, nutty, even-flavor of this dough invites myriad flavors, in both sweet and savory categories and in many shapes - cream puffs, éclairs, rings, and more.

Whether it be a savory petit éclair filled with an avocado mousse layered with bacon and tomatoes, choux "gnocchi" with a buttered herb sauce, three cheese gougères with black pepper, a sweet Dreamsicle orange cream puff with a dark chocolate sauce, a salted caramel macadamia ice cream filled profiterole with a warm caramel sauce, an Almond Joy cream puff, or a hot-from-the-fryer beignet with a cool, fresh raspberry sauce, taste delights are found all along the way. Holly also provides tips and recipes for assembling classic cream puff cakes such as the croquembouche and Gâteau St. Honoré.

Holly dedicates the front of the book to the art of demystifying the "puff," making choux pastry an easy and accessible medium for every cook, novice, professional or anyone in-between. There is a chapter onsweet sauces to go along with the sweet cream puffs and éclairs and expert tips on piping, baking and garnishing these uniquely French delights.

Holly Herrick holds Le Grande Diplome (honors) in Pastry and Cuisine from Le Cordon Bleu in Paris, France. She is a multi-awarded food journalist, cooking instructor and the author of eight cookbooks. Visit her at hollyherrick.com.
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Title:The French Cook: Cream Puffs And Eclairs
Format:Hardcover
Product dimensions:128 pages, 9 X 7 X 0.39 in
Shipping dimensions:128 pages, 9 X 7 X 0.39 in
Published:October 1, 2013
Publisher:Gibbs Smith
Language:English
Appropriate for ages:All ages
ISBN - 13:9781423632436

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