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 pActe An choux. The buttery, nutty, even-flavor of this dough invites myriad flavors, in both sweet and savory categories and in many shapes - cream puffs, Acclairs, rings, and more. Whether it be a savory petit Acclair filled with an avocado mousse layered with bacon and tomatoes, choux qgnocchiq with a buttered herb sauce, three cheese gougAures 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 GActeau St. HonorAc. Holly dedicates the front of the book to the art of demystifying the qpuff, q 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 Acclairs 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 Loversa Guide to Charleston and Savannah, and The Charleston Chef's Table. She lives in Charleston, South Carolina.Les Profiteroles No French bistro menu or special warm summer evening would be fully complete without the sweet ending of ... Profiteroles make especially nice doahead desserts, as they can be filled and left in the freezer for an hour or twoanbsp;...
|Title||:||The French Cook - Cream Puffs & Eclairs|
|Publisher||:||Gibbs Smith - 2013-09-10|