By Charity Ferreira, Joseph De Leo

Taking the affection of French pastries into the kitchen, Mon Cher Éclair indicates how lucrative it's to make those delectable treats at domestic. utilizing only a few uncomplicated concepts, domestic chefs can simply grasp the elemental recipe for pâte à choux dough and use it to make attractive éclairs with smooth taste combos similar to butterscotch-bourbon or Meyer lemon cream. The dough can also be the bottom for an array of profiteroles and cream puffs, which make nice appetizers and cakes. With greater than forty recipes starting from conventional to fashionable, savory to candy, rustic to inventive, this small cookbook will make domestic chefs appear like a really vast deal.

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Extra resources for Mon Cher Eclair: And Other Beautiful Pastries, including Cream Puffs, Profiteroles, and Gougeres

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Fill a pastry bag fitted with a round tip with pastry cream and pipe filling into each bottom half. Alternatively, simply spoon in the filling. Dip the top half of the shell in the glaze, allowing the excess to drip back into the bowl. Place the glazed top on the filled bottom. NOTE I’m not a big fan of artificially colored food, but I make an exception when it comes to frostings and glazes. I like gel food colors, available in pastry-supply stores and stores like Sur la Table. The colors are intense, there are lots to choose from, and since you just use a little dab, they don’t add liquid to a recipe.

It should be fluid but thick enough to coat the tops of the éclairs with a thin opaque coating. (If it’s too thick, stir in lemon juice, ½ tsp at a time, until it thins out. ) Cut the cooled shells in half horizontally. Spoon the filling into each bottom half (see Note, page 19). Dip the top half in the glaze, allowing the excess to drip back into the bowl. Place the glazed top on the filled bottom. Repeat to fill and glaze the remaining éclairs. Refrigerate to set the glaze, about 10 minutes, then serve.

Starting at one end of the shell, pipe in the filling until it reaches the middle of the éclair. You’ll be able to feel the weight of the filling going in; you can give the middle a gentle squeeze to see if the cream has made it that far. Now do the same thing from the other end. You should have an éclair that is completely filled with pastry cream. Dip the top in the warm glaze, letting the excess drip back into the bowl. Using your chosen method, repeat to fill and glaze the remaining éclairs.

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Mon Cher Eclair: And Other Beautiful Pastries, including by Charity Ferreira, Joseph De Leo
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