Disclosure: I received a copy of Éclairs for the purpose of this post. all opinions are my own.
I remember my grandmother always took me to the bakery store on a Saturday afternoon for my favorite treat, double chocolate Éclairs. It was a day that I always look forward to. The hottest darling in the baking world, this classic French pastry has been embraced by a new generation of bakers.
Making éclairs at home is much easier than you think, thanks to this comprehensive book by one of Europe’s top pastry chefs, Christophe Adam. It has a straightforward approach, full-color pages as well as hundreds of step-by-step photos. It’s as though Christophe was right by your side, giving you a lesson in your home kitchen.
Over the past dozen years, Christophe has perfected the éclair and has turned it into a gourmet delight. He marries unconventional and imaginative fruits, flavors, colors as well as textures. This results in deluxe éclairs that will have you reaching for seconds as well as thirds.
Christophe has created 35 innovative recipes (15 introductory and 20 intermediate or advanced) that are perfect for everything. From casual gatherings with family and close friends to formal celebrations. With his easy-to-follow instructions and some practice with the basic techniques, you’ll soon not only be mastering these recipes but also inventing some new ones of your own.
Christophe provides a complete list of utensils and a few simple rules, along with helpful tips sprinkled throughout the book. This helps make it an invaluable tool for both novice and the more experienced bakers.
His remarkable career has taken him from Michelin-starred restaurants in London to a burgeoning career as a luxury food purveyor with boutiques in Paris and Tokyo. He also has plans to open a boutique in Vancouver.
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