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Eclairs - by Christophe Adam (Paperback)

Eclairs - by  Christophe Adam (Paperback) - image 1 of 1
Eclairs - by  Christophe Adam (Paperback) - image 1 of 1
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About this item

Specifications

Number of Pages: 224

Genre: Cooking + Food + Wine

Format: Paperback

Publisher: Robert Rose

Book theme: Baking

Author: Christophe Adam

Language: English

Street Date: February 7, 2017
TCIN: 76954434
UPC: 9780778805670
Item Number (DPCI): 247-04-0859

Description

If food is art, then Chef Christophe Adam's cookbook �clairs certainly are worthy of a First Place award. June 22, 2017 is official Chocolate �clair Day. The very word "�clair" fills our minds with images of opulent cream, light dough, and a creamy topping that just melts in our mouth. Chocolate �clair Day celebrates one of the most decadent of treats to come out of the confectioner's trade since, well, forever. The oldest recorded eclair recipe was discovered in an American cookbook dated 1884. There are as many varieties of �clairs but the one that leaves us all drooling is the Chocolate �clair. The most popular chocolate eclair filling is vanilla cream or whipped cream. In the United States, a chocolate eclair is sometimes referred to as a "Long John." A Long John is an elongated doughnut, filled with custard, cream, or jelly and covered in chocolate frosting. �clair means "flash of lightning" referring to, I suppose, the speed at which these elegant treats disappear if left unguarded. Read Chef Christophe cookbook/trainer, "Eclairs, Easy Elegant and Modern Recipes. We gave this book 5 stars. Make your own eclairs. Heaven knows with 500+ step-by-step photos you CAN do this! Take a break, go to the doughnut shop to order an �clair with a latt� on the side. See how theirs compares with yours. How gracious of Chef Christophe to give us insight into his world by thoughtfully introducing us to the exact steps to make perfect �clairs. No detail is overlooked so even novice bakers can begin to create these delightful pastries. You will have to invest in the proper equipment and then practice, but if you love �clairs, then fresh, home baked deliciousness can be yours--plus your family and friends will delight in tasting all your samples! A topic I simply cannot resist in cookbook reviews is to talk about the photography. Sometimes it doesn't exist or is simply under-whelming. But not in this cookbook! Rina Nurra deserves mention for her stunning photography displaying �clair art, and for assisting Chef Christophe in actually showing us with photos how to make perfect �clairs--this is truly a step-by-step illustrated manual. Cooking with a friend is always fun, and baking together using this beautiful guide will be super sweet! Invite your friend for coffee and review your �clairs cookbook. Select your recipes, check your available equipment, list what you need, and head for Williams-Sonoma or your favorite cooking store. One or each of you must make the glaze and/or filling the day before you make your �clairs so this not spur of the moment baking. My mouth is watering just thinking about it! Of course, you could make them on your own, but it would be so much fun with a friend. Chef notes that the Choux pastry keeps very well in the freezer. Make enough pastry so you can each have some extra to freeze--after you make them once, you'll surely want to make more with a different filling or glaze. Bon App�tit!--FoodWineTravelChixs.com (03/08/2017)
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