Wholesale French Cook Cream Puffs

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 P Ate A choux. The buttery, nutty, even flavor of this dough invites myriad flavors, in both sweet and savory categories and many shapes - cream puffs, Eclairs, rings, and more. Whether it be a savory petit Eclair filled with an avocado mousse layered with bacon and tomatoes, choux "gnocchi" with a buttered herb sauce, three cheese going Eres 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 G Ateau St. Honor E. Holly dedicates.