French Cook: Cream Puffs & Eclairs

Step-by-step French cooking class on choux pastry

Learn to make savory and sweet recipes with choux pastry, 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 explores the versatile world of choux pastry, or pâte à choux. The buttery, nutty flavor of this dough invites a variety of flavors, in both sweet and savory categories, and in many shapes—cream puffs, éclairs, rings, and more.

Sample recipes and ideas

Enjoy savory petit éclairs filled with avocado mousse layered with bacon and tomatoes, choux "gnocchi" with a buttered herb sauce, three cheese gougères with black pepper, or sweet Dreamsicle orange cream puffs with dark chocolate sauce. Indulge in salted caramel macadamia ice cream-filled profiteroles with warm caramel sauce, Almond Joy cream puffs, or hot-from-the-fryer beignets with cool raspberry sauce. Holly provides tips and recipes for assembling classic cream puff cakes such as the croquembouche and Gâteau St. Honoré.

Demystifying choux pastry

Holly dedicates the front of the book to making choux pastry accessible for every cook—novice, professional, or in-between. The book includes a chapter on sweet sauces to accompany the cream puffs and éclairs, along with expert tips on piping, baking, and garnishing these distinctly French delights.

Additional insights

An exploration into the world of choux pastry that quickly debunks the myth that this iconic French pastry is too complicated for the home baker. "Une délice!" — Huffington Post