Making clairs has never been easier with this step-by-step book from one of Europe's top pastry chefs. clairs are having a moment -- and making them is much easier than you think. Award-winning pastry chef Christophe Adam, owner of L' clair de genie boutiques, has perfected the art of the clair and turned it into a gourmet delight that marries unconventional and imaginative fruits, flavors, colors and textures. This comprehensive and straightforward book features 35 recipes, step-by-step photographs and easy-to-follow instructions to guide you through mastering clairs. Christophe outlines exactly how to get started, providing a list of equipment, basic rules and helpful tips to assist both the beginner and the experienced baker. It's almost like having a pastry chef by your side in the kitchen Prepare to dazzle your friends and family with clairs ranging from traditional chocolate clairs to pistachio orange clairs, caramel peanut clairs, strawberry clairs, and more. They are perfect for everything from the most casual gathering to more formal celebrations.

IACP AWARD FINALIST • The expert baker and bestselling author behind the Magnolia Network original series Zoë Bakes explores her favorite dessert—cakes!—with more than 85 recipes to create flavorful and beautiful layers, loafs, Bundts, and more. “Zoë’s relentless curiosity has made her an artist in the truest sense of the word.”—Joanna Gaines, co-founder of Magnolia NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY TIME OUT Cake is the ultimate symbol of celebration, used to mark birthdays, weddings, or even just a Tuesday night. In Zoë Bakes Cakes, bestselling author and expert baker Zoë François demystifies the craft of cakes through more than eighty-five simple and straightforward recipes. Discover treats such as Coconut–Candy Bar Cake, Apple Cake with Honey-Bourbon Glaze, and decadent Chocolate Devil’s Food Cake. With step-by-step photo guides that break down baking fundamentals—like creaming butter and sugar—and Zoë’s expert knowledge to guide you, anyone can make these delightful creations. Featuring everything from Bundt cakes and loaves to a beautifully layered wedding confection, Zoë shows you how to celebrate any occasion, big or small, with delicious homemade cake.

Donut shop owner Suzanne Hart admits her sweet treats don't exactly qualify as health food. But does she really deserve to be labeled a "killer" by local radio jockey Lester Moorefield? The annoying host is urging citizens to boycott Suzanne's "deadly dough" factory—until he's found dead himself, stuffed with one of Suzanne's éclairs... Everyone in April Springs knows about the feud between Lester and Suzanne, which makes her the number-one suspect. She tries to use the donut defense—donuts don't kill people, people kill people—but that cream-filled éclair at the scene of the crime has the whole town filled with suspicion. If Suzanne can't figure out who killed the radio star, she'll soon be filling a prison cell instead of a pastry...

S'Mores, All Grown Up! Who says you need to be sitting in front of a fire to enjoy the irresistible taste of s'mores? Oozing with fifty mouthwatering recipes, The S'mores Cookbook shows you how to indulge in the rich blend of creamy chocolate, toasted marshmallows, and honeyed graham crackers at every meal. From Chocolate Graham Pancakes drizzled with a sweet marshmallow syrup to S'mores Eclairs smothered in a dark chocolate ganache, this book combines your favorite trio of flavors in ways you've never imagined to create delicious plates that will impress friends and family. Featuring step-by-step instructions and enticing four-color photos, you're guaranteed to melt when you dig into delicious s'mores recipes like: Toasted marshmallow s'Mores ice cream Black forest s'Mores No-bake oatmeal s'Mores cookies S'mores chocolate bread pudding Crock-Pot s'Mores brownies The S'mores Cookbook will satisfy your cravings for the gooey campfire treat all year long!

This book is, essentially, a love story. The story of an Irish girl who fell in love with a Lithuanian man, then fell in love with his country and its food. The book contains nine of June's favourite traditional Lithuanian dishes, including kugelis (potato pudding), cepelinai (potato dumplings), koldūnai (pasta dumplings) and SaltibarSčiai (cold beet soup). The recipes are explained in detail with step-by-step instructions and illustrations where required, making this book ideally suited to anyone attempting these dishes for the first time. Substitute ingredients are suggested where certain ingredients might be hard to find outside of Lithuania. Each recipe is accompanied by a short preamble about June's life in Lithuania and how the recipe was developed. The book also contains a number of stunning photographs of the Lithuanian landscape and wildlife.

A step-by-step, French cooking class on choux pastry with savory and sweet recipes to try—by the award-winning food writer and author of Tart Love. The second book in The French Cook series, following The French Cook: Sauces, classically French trained author Holly Herrick dips into the marvelously versatile world of choux pastry, or pâte à choux. The buttery, nutty, even-flavor of this dough invites myriad flavors, in both sweet and savory categories and in many shapes—cream puffs, éclairs, rings, and more. Whether it be a savory petit éclair filled with an avocado mousse layered with bacon and tomatoes, choux “gnocchi” with a buttered herb sauce, three cheese gougères with black pepper, a sweet Dreamsicle orange cream puff with a dark chocolate sauce, a salted caramel macadamia ice cream filled profiterole with a warm caramel sauce, an Almond Joy cream puff, or a hot-from-the-fryer beignet with a cool, fresh raspberry sauce, taste delights are found all along the way. Holly also provides tips and recipes for assembling classic cream puff cakes such as the croquembouche and Gâteau St. Honoré. Holly dedicates the front of the book to the art of demystifying the “puff,” making choux pastry an easy and accessible medium for every cook, novice, professional or anyone in-between. There is a chapter on sweet sauces to go along with the sweet cream puffs and éclairs and expert tips on piping, baking and garnishing these uniquely French delights. “An exploration deep into the world of choux and quickly debunks the myth that this best-known French pastry is something too complicated for the home baker…Une délice!”—Huffington Post

“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