Taking the love of French pastries into the kitchen, Mon Cher eclair 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 pAte A choux dough and use it to make beautiful eclairs 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.
by Charity Ferreira
by Charity Ferreira, Lou Seibert Pappas
by Charity Shumway
by Charity Tillemann-Dick
by Judy Gelman, Peter Zheutlin
by Del Sroufe, Glen Merzer, Lindsay S. Nixon
by Lindsay S. Nixon
by Jeff Stanford, Joan Stanford
by Kim Campbell, T. Colin Campbell, Ph.D.
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