Christophe Adam has had a remarkable career that has taken him from Michelin-starred restaurants in London to a burgeoning career as a luxury food purveyor with boutiques in Paris and Tokyo.
How many of you love éclairs? Ever since I was a kid, I loved when
my mother allowed us to get éclairs in the store, or even better,
made éclairs at home. Since they were a bit time consuming, my
mother rarely made them, making it a true, delicious treat that all
of us looked forward to during the summer (she preferred to cook
them with less humidity). Since it was such a fickle recipe, I was
always terrified to make éclairs at home and honestly never even
attempted it as an adult. When I heard that one of my favorite
publishers, Robert Rose, who is fantastic about making approachable
cookbooks, came out with an éclair cookbook, I know I had to try it
for myself. When the book arrived in the mail, I couldn't wait to
get into the book and start looking at all the fantastic recipes!
Do you want to learn how to make éclairs at home? If so, we think
you will love Éclairs: Easy, Elegant and Modern Recipes by
Christophe Adam. This fun cookbook has fantastic, unique recipes
and amazing step by step pictures that make baking éclairs at home
easy! As someone who truly LOVES éclairs, I couldn't wait to get
into this cookbook. As someone who had only had traditional
éclairs, I was blown away by all the modern, very fun recipes, that
sound absolutely delicious. To me, however, the best part is all
the step by step instructions. The author (and chef) make preparing
éclairs look easy and approaching, something that seemed truly
amazing to me, especially since it seemed so complicated when I saw
my mother making her own recipe growing up. Never had I thought
making éclairs would be so approachable and now I can't wait to try
making them at home after seeing just [how]approachable Chef Adam
made all of his recipes. Based on our own experience, we are
delighted to give Éclairs: Easy, Elegant and Modern Recipes an A+
rating and highly recommend it to anyone who loves baking!
*Budgetearth.com*
Do you like eclairs? Of course, you do! I can remember my first
attempt at making eclairs when I was about twelve. I walked to the
grocery store to buy the ingredients with my babysitting money.
They were not exactly pretty, but they tasted delicious. The new
Eclairs book by Christophe Adam can help you make treats that look
and taste wonderful. There are a total of 35 recipes. 15 of them
are great for beginners. The others are best for intermediate or
advanced cooks. What makes this book extra special is the photos.
There are over 500 of them that demonstrate the step by step
process for each recipe. This makes it easy to refer back to the
book as you are working to end up with beautiful desserts.
*Sweeps4Bloggers.com*
Judging by my kids' (and husband's) reactions, éclairs are having a
moment, eclipsing cupcakes, doughnuts, and other treats. And the
amazing recipes shown here reveal why! Such vivid and delightful
flavors and designs that are really the hit of any party. And yet,
these colorful and cutting-edge confections are surprisingly simple
and straightforward to make. Many use new ingredients that have
only recently been made available at your average super store --
candies, metallic shimmer dust, and more. The 20 recipes include
unconventional and imaginative flavors, such as currants, apricot,
pistachio, and passion fruit. With these basic recipes, and the
educational (and fun!) techniques, one could imagine infinite
variations.
*SharingFoodFun.com*
If food is art, then Chef Christophe Adam's cookbook Éclairs
certainly are worthy of a First Place award. June 22, 2017 is
official Chocolate Éclair Day. The very word "éclair" fills our
minds with images of opulent cream, light dough, and a creamy
topping that just melts in our mouth. Chocolate Éclair Day
celebrates one of the most decadent of treats to come out of the
confectioner's trade since, well, forever. The oldest recorded
eclair recipe was discovered in an American cookbook dated 1884.
There are as many varieties of Éclairs but the one that leaves us
all drooling is the Chocolate Éclair. The most popular chocolate
eclair filling is vanilla cream or whipped cream. In the United
States, a chocolate eclair is sometimes referred to as a "Long
John." A Long John is an elongated doughnut, filled with custard,
cream, or jelly and covered in chocolate frosting. Éclair means
"flash of lightning" referring to, I suppose, the speed at which
these elegant treats disappear if left unguarded. Read Chef
Christophe cookbook/trainer, "Eclairs, Easy Elegant and Modern
Recipes. We gave this book 5 stars. Make your own eclairs. Heaven
knows with 500+ step-by-step photos you CAN do this! Take a break,
go to the doughnut shop to order an éclair with a latté on the
side. See how theirs compares with yours. How gracious of Chef
Christophe to give us insight into his world by thoughtfully
introducing us to the exact steps to make perfect éclairs. No
detail is overlooked so even novice bakers can begin to create
these delightful pastries. You will have to invest in the proper
equipment and then practice, but if you love éclairs, then fresh,
home baked deliciousness can be yours--plus your family and friends
will delight in tasting all your samples! A topic I simply cannot
resist in cookbook reviews is to talk about the photography.
Sometimes it doesn't exist or is simply under-whelming. But not in
this cookbook! Rina Nurra deserves mention for her stunning
photography displaying Éclair art, and for assisting Chef
Christophe in actually showing us with photos how to make perfect
éclairs--this is truly a step-by-step illustrated manual. Cooking
with a friend is always fun, and baking together using this
beautiful guide will be super sweet! Invite your friend for coffee
and review your Éclairs cookbook. Select your recipes, check your
available equipment, list what you need, and head for
Williams-Sonoma or your favorite cooking store. One or each of you
must make the glaze and/or filling the day before you make your
éclairs so this not spur of the moment baking. My mouth is watering
just thinking about it! Of course, you could make them on your own,
but it would be so much fun with a friend. Chef notes that the
Choux pastry keeps very well in the freezer. Make enough pastry so
you can each have some extra to freeze--after you make them once,
you'll surely want to make more with a different filling or glaze.
Bon Appétit!
*FoodWineTravelChixs.com*
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