Top positive review
11 people found this helpful
another lovely little book
on 13 November 2012
I brought myself 'Secrets of Maracons' by the same publisher last year and if you liked that book you'll like this one even more.
It uses the same format as the previous book with a chapter on ingredients and techniques, which covers the basic recipe as well as whys and wherefores of the technical aspects of choux pastry making. Followed by recipes for various fillings inducing Creme patissiere, Creme mousselline, Chantilly cream, Chocolate mousse and ganache and then the different types of icing ganache, fondant, royal and caramel.
The book continues with chapter of recipes all accompanied by gorgeous photos. This section although repetitive has some nice ideas including ice cream filled chocolate covered éclairs, éclairs filled with lime creme patissiere and éclairs with a caramelise apple filling.
The only slight criticism and I mean slight is rather than the page 4 pages on mini éclairs and 2 pages on caramel ice cream éclairs which repeat whats already in the book it might have been nice to include a recipe or two for other choux deserts like the religieuse, the croquembouche, the paris-brest, the profiterole, the humble Chouquettes or even a nice savoury Gougères recipe.
However having said all that this is a lovely book which provides lots of inspiration so If you have a friend or relation who loves baking this would make a really fabulous little present.
BTW if the publisher reads this can we have more please maybe secrets of bread or secrets of pastry.