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Secrets of eclairs / Marianne Magnier-Moreno ; photography by Olivier Malingue.

By: Contributor(s): Material type: TextTextPublication details: Millers Point, N.S.W. ; London : Murdoch, 2012.Description: 111 p. : col. ill. ; 21 cmISBN:
  • 9781743361924 (hbk.)
  • 1743361920 (hbk.)
Subject(s): DDC classification:
  • 641.8659 MAG
Summary: Looking through the patisserie window, the eclair can make anyone swoon - it is quite simply perfect! With Secrets of Eclairs you can bring this legend of the pastry world home. Discover how simple this cult pastry is to make. This is the complete guide to choux pastry and everything you need to know for a well-risen puff, a guide to fillings, the secret to making the glossiest icing. Learn the ropes with the classics - coffee and chocolate eclairs - then throw yourself into eclairs with more unusual fillings - lime, chestnut, passionfruit - and icings to die for - salted-butter caramel, mille-feuille style stripes.
Holdings
Item type Current library Call number Copy number Status Date due Barcode
Standard Loan Moylish Library Main Collection 641.8659 MAG (Browse shelf(Opens below)) 1 Available 39002100516401

Enhanced descriptions from Syndetics:

Discover how easy it can be making your own eclairs at home with this complete guide to choux pastry. This collection has everything you need to know for a well-risen puff, assorted fillings and the secret to making the glossiest icing. Learn the ropes with the classics then throw yourself into eclairs with more unusual fillings."

Includes bibliographical references and index.

Looking through the patisserie window, the eclair can make anyone swoon - it is quite simply perfect! With Secrets of Eclairs you can bring this legend of the pastry world home. Discover how simple this cult pastry is to make. This is the complete guide to choux pastry and everything you need to know for a well-risen puff, a guide to fillings, the secret to making the glossiest icing. Learn the ropes with the classics - coffee and chocolate eclairs - then throw yourself into eclairs with more unusual fillings - lime, chestnut, passionfruit - and icings to die for - salted-butter caramel, mille-feuille style stripes.

Translated from the French.

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