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The French cook. Cream puffs & eclairs - Holly Herrick

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Title
The French cook. Cream puffs & eclairs
Author
Holly Herrick
format
Hardback
Publisher
Gibbs Smith
Language
English
UK Publication Date
20131110

Description

Sweet and savoury
hot and cold
ice creamed and sauced
puffed, elongated or shaped in a ring-pte
choux (pot-ashoo) is the quintessential French pastry. Blend cheese and herbs into the dough to bake crisp little rings for appetisers. Fill choux puffs with cheese and smoked salmon or roast beef and horseradish cream-anything goes. On the other side, a bit of sugar turns choux into a pastry for cream-filled eclairs, towering croquembouche, cream puffs and more. Fried choux becomes a French doughnut, or a beignet.

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