Eclairs

Author: Christophe Adam
Publisher: Robert Rose
ISBN: 0778805670
Release Date: 2017-03-22
Genre: Cooking

The newest darling in the world of baking -- the classic French pastry has been embraced by a whole new generation of bakers. Making this classic at home is much easier than you think. And it's made easy by the fact that it's written by one of Europe's top pastry chefs, Christophe Adam. With its straightforward approach, full color pages and hundreds of step-by-step photos, it's as though Christophe were by your side giving you a lesson in your home kitchen. Over the last dozen years, Christophe has perfected the eclair and has turned it into a gourmet delight which marries unconventional and imaginative fruits, flavors, colors and textures, resulting in luxe eclairs that will have you reaching for seconds and thirds. Christophe has created 25 innovative recipes (both introductory and advanced) that will be perfect for everything from casual gatherings with family and friends, to formal celebrations. With these easy-to-follow instructions and some practice with the basic techniques you'll soon be mastering these recipes as well as inventing new ones of your own. Some of Christophe's creations include Chocolate Popping Sugar Eclairs, Hazelnut Praline, Caramel-Peanut, Lemon, Cherry-Raspberry Sugared Almond Eclairs, Fig Eclairs, Pistachio-Orange Eclairs, Vanilla Eclairs, Raspberry-Passion Fruit Eclairs and Hazelnut Mix Eclairs. A complete list of utensils, a few simple rules and invaluable tips and techniques are sprinkled throughout and will be hugely appealing to novice and experienced bakers.

Secrets of Eclairs

Author: Marianne Magnier-Moreno
Publisher:
ISBN: 1743361513
Release Date: 2012
Genre: Cooking

Looking through the patisserie window, the eclair can make anyone swoon - it is quite simply perfect With Secrets of Eclairs you can bring this legend of the pastry world home. Discover how simple this cult pastry is to make. This is the complete guide to choux pastry and everything you need to know for a well-risen puff, a guide to fillings, the secret to making the glossiest icing. Learn the ropes with the classics - coffee and chocolate eclairs - then throw yourself into eclairs with more unusual fillings (lime, chestnut, passionfruit) and icings to die for (salted-butter caramel, mille-feuille style stripes).

Modern French Pastry

Author: Cheryl Wakerhauser
Publisher: Page Street Publishing
ISBN: 9781624144387
Release Date: 2017-10-24
Genre: Cooking

Cheryl Wakerhauser, the award-winning chef and owner of Pix Patisserie, brings new artistry to classic French desserts. With recipes like Le Royale, Amélie, Pear Rosemary Tart, Pistachio Picnic Cake, Bûche de Noël, Crème Brûlée Cookies and Macarons, you will be sure to wow any guest with complex flavors and textures that are unique to French pastry. French dessert is a study in components, and Cheryl breaks each recipe down, providing information on classic techniques while imbuing each recipe with a new twist. Her Amélie recipe, the winner of the Patis France Chocolate Competition, combines orange vanilla crème brûlée, glazed chocolate mousse, caramelized hazelnuts, praline crisp and orange liqueur génoise. Cheryl trained with MOF Philippe URRACA, a prestigious patisserie located in southern France. She has been featured in World of Fine Wine, Delta Sky magazine, Thrillist Portland, Food Network Magazine, The Wall Street Journal, USA Today and Bon Appétit. This book will have 41 recipes and 80 photos.

Japanese Patisserie

Author: James Campbell
Publisher: Ryland Peters & Small
ISBN: 9781788790062
Release Date: 2017-09-15
Genre: Cooking

Stunning recipes for patisserie, desserts and savouries with a contemporary Japanese twist. This elegant collection is aimed at the confident home-cook who has an interest in using ingredients such as yuzu, sesame, miso and matcha.

Patisserie

Author: Christophe Felder
Publisher: Rizzoli International Publications
ISBN: 0847839621
Release Date: 2013
Genre: Cooking

A comprehensive illustrated cookbook on mastering French pastry, including such recipes as almond paste roses, rose-flavored macarons, and chocolate croissants.

Eclairs and Choux Pastry

Author: Anthony Boundy
Publisher: Createspace Independent Publishing Platform
ISBN: 1976446201
Release Date: 2017-09-15
Genre:

Eclairs and Choux Pastry Creations will give you great step-by-step instructions and tips to give you all the confidence you need to create some stunning eclairs and choux pastries at home. A collection of imaginative and mouth watering recipes to try with great flavor combinations, will find you whipping up eclairs like a professional pastry chef!

Modern Eclairs

Author: Jenny McCoy
Publisher: Houghton Mifflin Harcourt
ISBN: 9780544558267
Release Date: 2016-03-08
Genre: Cooking

100 cute, fun, and easy recipes for the newest dessert darling—éclairs—plus cream puffs, profiteroles, gougères, and more Move over, macarons; catch you later, cupcakes: Éclairs are the new pastry du jour. Delicious and adorable—and fun to make at home—these tiny treats are the perfect vehicles for all your favorite flavors (sweet and savory). Here, pastry chef Jenny McCoy shares incredible recipes for éclairs and all their relatives: cream puffs, profiteroles, Paris-Brests, religieuses, gougères, and more. The best part is that all of these creations are made from the same simple choux pastry: Once you master the basic recipe, it’s endlessly customizable, from Lemon Meringue Éclairs to “Whoopie Puffs” to New England “Lobster Rolls.” Recipes include traditional, fruity, chocolate, frozen, savory, and holiday-themed iterations, some classic, some clever—but all irresistible.

Candy Is Magic

Author: Jami Curl
Publisher:
ISBN: 9780399578397
Release Date: 2017
Genre: COOKING

This game-changing candy cookbook from the owner of Quin, a popular Portland-based candy company, offers more than 200 achievable recipes using real, natural ingredients for everything from flavor-packed fruit lollipops to light-as-air marshmallows. Jami Curl, candy-maker extraordinaire and owner of the candy company Quin has been called the "new Willy Wonka" by Bon Appetit. Her debut book, This is Candy, includes the recipes that have made Quin a favorite with local and national media, foodies, chefs, and bloggers. But This is Candy is not just a candy book. Instead, Jami's approach to candy forms the foundation for a world of other confections--from bacon glazed with maple and black pepper caramel to a clever Chocolate Magic Dust that can be turned into chocolate pudding, chocolate sauce, and even a chocolate lollipop. Packed with more than 200 recipes for totally original confections like Whole Roasted Strawberry Lollipops, Bergamot Caramels, Fig & Coffee Gumdrops, and Pinot Noir cotton candy, as well as serious tips and advice for making amazing candy at home.

Mon Cher Eclair

Author: Charity Ferreira
Publisher: Chronicle Books
ISBN: 9781452150727
Release Date: 2016-02-23
Genre: Cooking

Taking the love of French pastries into the kitchen, Mon Cher Éclair shows how rewarding it is to make these delectable treats at home. Using just a couple of simple techniques, home cooks can easily master the basic recipe for pâte à choux dough and use it to make beautiful éclairs with modern flavor combinations such as butterscotch-bourbon or Meyer lemon cream. The dough is also the base for an array of profiteroles and cream puffs, which make great appetizers and desserts. With more than 40 recipes ranging from traditional to trendy, savory to sweet, rustic to artistic, this small cookbook will make home cooks look like a very big deal.

Making Artisan Chocolates

Author: Andrew Garrison Shotts
Publisher: Quarry Books
ISBN: 9781616734954
Release Date: 2007-01-01
Genre: Cooking

Forget milk chocolate molded into childish candy bars. Today's chocolate candies use chocolates with high cocoa content and less sugar then previously available and are molded into highly decorated pieces of art. Once only accessible to pastry chefs and candy makers, home cooks can now purchase high-end domestic and imported chocolates in their local specialty stores. The recent availability of bittersweet chocolates coupled with our access to a global food market and unique ingredients has created an increased interest in artisanal chocolates. Drew Shotts has been at the forefront of this renaissance because of his daring use of unique flavor combinations not typically associated with chocolates, such as chili peppers, maple syrup, and spiced chai tea. Making Artisan Chocolates shows readers how to recreate Drew's unexpected flavors at home through the use of herbs, flowers, chilies, spices, vegetables, fruits, dairies and liquors.

The New Patissiers

Author: Olivier Dupon
Publisher:
ISBN: 0500292590
Release Date: 2016-07
Genre: Cooking

This mouthwatering book presents 38 of the finest pastry chefs working worldwide today, together with samples of their glorious, highly sophisticated confections. Some of the chefs are up-and-coming, others are well established; all are innovative pioneers in a uniquely appealing creative field. Profiles of each pâtissier include a biography giving a sense of their individual style. Also included are scores of recipes for world-class cakes, tarts, biscuits, petits fours, plated desserts, pastries, confectionery, chocolate, ice creams and sorbets, with a final chapter focusing on the lavish sugar- paste world of celebratory cakes. Offering a wealth of inspiring and delicious material, this book is a must for professional pastry chefs, keen amateurs and anyone interested in the gourmet lifestyle.

Caramel

Author: Carole Bloom
Publisher: Gibbs Smith
ISBN: 9781423632122
Release Date: 2013
Genre: Cooking

Bloom takes the rich luxurious flavor of caramel to new heights with these recipes for cakes, tarts, cookies, custards, candies, ice creams, and other delicious desserts.

The French Cook Cream Puffs Eclairs

Author: Holly Herrick
Publisher: Gibbs Smith
ISBN: 9781423632443
Release Date: 2013-09-10
Genre: Cooking

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 on sweet 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 is a graduate of Boston College and studied at Le Cordon Bleu, where she earned Le Grande Diplome in Cuisine and Pastry. A long-time restaurant critic for the Charleston Post and Courier and a multi-awarded food writer, Holly is the author of The French Cook-Sauces, Tart Love, Southern Farmers Market Cookbook, Food Lovers’ Guide to Charleston and Savannah, and The Charleston Chef's Table. She lives in Charleston, South Carolina.

Pierre Herm Macarons

Author: Pierre Hermé
Publisher: Harry N. Abrams
ISBN: 1617691712
Release Date: 2015-10-06
Genre: Cooking

Including more than 60 elegantly photographed recipes, Pierre Herm� Macaron is the definitive guide to macarons. The uncontested leader of French pastry chefs, Pierre Herm� has made the macaron one of the most coveted, sought-after desserts from Tokyo to Paris to New York. In this comprehensive look at the beloved pastry, the classics such as vanilla and chocolate are explored alongside Herm�'s masterful inventions. His entirely original and inspired flavor combinations--such as cucumber and tangerine, wasabi cream and straw- berry, and hazelnut and asparagus--make it clear why Herm�'s macarons are famous the world over. The genius p�tissier's best macarons, including many of his newest recipes, are revealed for the first time in a gorgeous volume that almost rivals the beauty of the exquisite creations featured within. Hardcover includes a removable step-by-step guide to techniques used throughout the book.

Patisserie

Author: Mélanie Dupuis
Publisher: Hardie Grant Publishing
ISBN: 9781743584088
Release Date: 2016-03-01
Genre: Baking

Join expert pastry chef Mélanie Dupuis and molecular gastronomist Anne Cazor in this landmark volume on the techniques and traditions of France’s grand patisseries, with sumptuous step by step recipes designed to make even the most elaborate of French desserts achievable for the home baker.

From madeleines, éclairs and croissants to tarte au citron, black forest cake and croquembouche, Patisserie has a creation for every sweet tooth, whether it’s a simple cake or a show-stopping work of art.