{"product_id":"9781423632436","title":"The French Cook-Cream Puffs \u0026 Eclairs","description":"\u003cp\u003eThe 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 \u003cem style=\"mso-bidi-font-style: normal;\"\u003echoux\u003c\/em\u003e pastry, or \u003cem style=\"mso-bidi-font-style: normal;\"\u003epâte à choux\u003c\/em\u003e. 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.\u003c\/p\u003e\u003cp\u003eWhether it be a savory \u003cem style=\"mso-bidi-font-style: normal;\"\u003epetit éclair\u003c\/em\u003e filled with an avocado mousse layered with bacon and tomatoes, \u003cem style=\"mso-bidi-font-style: normal;\"\u003echoux\u003c\/em\u003e \"gnocchi\" with a buttered herb sauce, three cheese \u003cem style=\"mso-bidi-font-style: normal;\"\u003egougères\u003c\/em\u003e 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 \u003cem style=\"mso-bidi-font-style: normal;\"\u003ecroquembouche\u003c\/em\u003e and \u003cem style=\"mso-bidi-font-style: normal;\"\u003eGâteau St. Honoré\u003c\/em\u003e. \u003c\/p\u003e\u003cp\u003eHolly dedicates the front of the book to the art of demystifying the \"puff,\" making \u003cem style=\"mso-bidi-font-style: normal;\"\u003echoux \u003c\/em\u003epastry 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.\u003c\/p\u003e\u003cp\u003eHolly Herrick is a graduate of Boston College and studied at Le Cordon Bleu, where she earned Le Grande Diplome in Cuisine and Pastry. A long-time restaurant critic for the Charleston Post and Courier and a multi-awarded food writer, Holly is the author of The French Cook-Sauces, Tart Love, Southern Farmers Market Cookbook, Food Lovers’ Guide to Charleston and Savannah, and The Charleston Chef's Table. She lives in Charleston, South Carolina. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e","brand":"Smith, Gibbs Publisher","offers":[{"title":"Default Title","offer_id":47047472447728,"sku":"9781423632436","price":21.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0737\/7593\/9824\/files\/9781423632436_p0.jpg?v=1763742517","url":"https:\/\/shop-qa.barnesandnoble.com\/products\/9781423632436","provider":"Barnes \u0026 Noble (DEV)","version":"1.0","type":"link"}