With 200 beautifully photographed and creatively flavored and decorated variations, this 500+ page book is a veritable encyclopedia of eclair ingenuity.
Christophe Adam, one-time creative director at Fauchon, is widely credited with inspiring a revolution in eclairs among French pastry chefs. There are testaments here to that role from 15 of his peers, including Pierre Marcolini, Cedric Grolet, Dominique Ansel, and Christophe Felder. But the 200 recipes speak just as powerfully.
Even if you never make a single eclair, you’re likely to find inspiration in combination such as milk chocolate and cassis, almond and watermelon, and passion fruit and raspberry. Adam packs one eclair with the flavors of panettone, decorates another to mimic a saucisson, and resourcefully decorates many with texture as well as flavor contrasts.
Hardcover. Color photographs throughout. In French.