Modern Éclairs: And Other Sweet and Savory Puffs

by Jenny McCoy, Christina Tosi (Foreword by), Pernille Loof (Photographer)

Overview

“Finally, an antidote to cupcake fatigue . . . shows how éclairs can serve as a base for everything from ice cream sandwiches to lobster rolls.”—Entertainment Weekly

Move over, macarons; catch you later, cupcakes: Éclairs are the new pastry du jour. Delicious and adorable—and fun to make at home—these tiny treats are the perfect vehicles for all your favorite flavors (sweet and savory). Here, pastry chef Jenny McCoy shares incredible recipes for éclairs and all their relatives: cream puffs, profiteroles, Paris-Brests, religieuses, gougères, and more. The best part is that all of these creations are made from the same simple choux pastry: Once you master the basic recipe, it’s endlessly customizable, from Lemon Meringue Éclairs to “Whoopie Puffs” to New England “Lobster Rolls.” Recipes include traditional, fruity, chocolate, frozen, savory, and holiday-themed iterations, some classic, some clever—but all irresistible.
 
“Jenny’s modernistic approach to the classic éclair is perfection—inventive, playful, and free-spirited. Her whimsical charm as a baker presents itself on every page.”—Sarabeth Levine, James Beard Award-winning pastry chef and owner of Sarabeth’s Bakery

“Jenny McCoy’s Modern Éclairs takes you on a pâte à choux journey to making the best éclairs, cream puffs, and everything in between. Get ready for a fun and creative ride!”—Mindy Segal, James Beard Award-winning pastry chef and owner of HotChocolate

Product Details

ISBN-13:	9780544558267
Publisher:	Houghton Mifflin Harcourt
Publication date:	06/11/2020
Sold by:	Barnes & Noble
Format:	eBook
Pages:	288
Sales rank:	767,592
File size:	73 MB
Note:	This product may take a few minutes to download.

About the Author

JENNY McCOY is a former pastry chef at Craft, A Voce, Marc Forgione, and Emeril’s Delmonico whose work has been featured in Serious Eats, Food & Wine, The Kitchn, and more. She teaches at The Institute of Culinary Education and online at Craftsy.com.

Editorial Reviews

"Finally, an antidoe to cupcake fatigue : McCoy,a  pastry chef, shows how éclairs can serve as a base for everything from ice cream sandwiches to lobster rolls."
-Entertainment Weekly

"Jenny's modernistic approach to the classic éclair is perfection—inventive, playful, and free-spirited. Her whimsical charm as a baker presents itself on every page."
-Sarabeth Levine , chef, owner, Sarabeth's Bakery, New York City

“Jenny McCoy's Modern Éclairs takes you on a pâte à choux journey to making the best éclairs, cream puffs, and everything in between. Get ready for a fun and creative ride!”
-Mindy Segal , HotChocolate restaurant, and author of Cookie Love
 

From the Publisher

03/15/2016
Long outshined by macarons, eclairs have yet to achieve same popularity in the United States that they enjoy abroad (consider Paris and Toronto, which both have eclair-only bakeries). Here pastry chef and cooking instructor McCoy attempts to renew interest in eclairs and other pastries made with pate à choux, a cooked pastry dough that puffs when baked. McCoy's recipes (e.g., cream puffs, s'mores eclairs, pumpkin pie profiteroles, Gruyere and thyme gougeres) are a whimsical blend of hot, cold, sweet, and savory, and they showcase many baking and decorating techniques. Throughout, the author relays professional tips, such as how to properly hold a pastry bag and how to judge the consistency of pastry creams and glazes. VERDICT McCoy's creative take on traditional French pastry is pure fun. For bakers who like to decorate, it's a welcome change from macarons, cupcakes, and cake pops.

Library Journal