| Edition |
First edition. |
| Description |
1 online resource. |
| Series |
The French cook |
|
French cook (Gibbs Smith, Publisher)
|
| Note |
Includes index. |
|
Print version record. |
| Summary |
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 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 gougres 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 Gateau 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. Holly 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. |
| Contents |
Introduction; The Art of Making Choux Pastry; Equipment for Preparing Choux Pastry; Savory Cream Puffs and Choux Rings; Recette Maîtresse pour la Pâte à Choux Savoureux; Master Recipe for Savory Cream Puffs (for preparing savory choux puffs, éclairs and rings); "Soupe" à l'Oignon aux Petits Choux de Gruyère Fondu; French Onion ""Soup"" with Melted Gruyère Cheese in Savory Cream Puffs; Petits Choux aux Epinards Crémeux et Croquants; Small Savory Cream Puffs with Crunchy Creamed Spinach; Gougères aux Trois Fromages et au Poivre; Cheese Puffs with Three Cheeses and Pepper |
|
Petits Pots de Fruits de Mer aux ChouxSeafood Pot Pies; Gnocchi de Pâte à Choux aux Fines Herbes, Sauce d'Echalotes et de Safran au Beurre; Herbed Savory Cream Puff Gnocchi with a Shallot and Saffron Butter Sauce; Gnocchi de Pâte à Choux Gratinés; Gratin of Savory Choux Gnocchi; Petites Choux au Saumon Fumé et aux Concombres; Small Savory Cream Puffs with Smoked Salmon and Cucumbers; Petits Choux à la Chèvre, au Miel et à la Purée de l'Ail Cuit au Four; Small Savory Cream Puffs with Goat Cheese, Honey and Roasted Garlic Purée |
|
Sandwiches de Petits Choux à la Salade d'Endives, Pommes et Noix au RoquefortSmall Savory Cream Puff Sandwiches of Endive, Apple, Walnut and Roquefort Salad; Sandwichs de Choux à la Salade de Crevettes; Savory Cream Puff Sandwiches of Shrimp Salad; Croques Messieurs aux Petits Choux; Small Savory Ham and Cheese Cream Puffs; Savory Éclairs and Choux Rings; Petits Éclairs à la Mousse d'Avocat au Bacon et aux Tomates; Small Éclairs with Avocado Mousse, Bacon and Tomatoes; Petits Éclairs à la Salade de Caesar au Beurre d'Anchois; Small Éclairs Caesar Salad-Style with Anchovy Butter |
|
Salade Niçoise Composée dans und Gros Rond de Pâte à ChouxComposed Niçois Salad in a Large Savory Choux Ring; Pâté de Foies de Volailles aux Pruneaux sur les Petits Ronds de Pâte à Choux; Chicken Liver Pâté with Prunes on Small Savory Choux Rings; Sweet Cream Puffs, Choux Rings, and Variations; Recette Maîtresse pour la Pâte à Choux Sucrée; Master Recipe for Sweet Choux Pastry (for preparing sweet choux puffs, éclairs and rings); Choux à la Crème de Noix de Coco; Coconut Cream Puffs; Choux à la Crème de Potiron et Canelle aux Pacanes; Cinnamon-Spiced Pumpkin Pecan Cream Puffs |
|
Recette Maîtresse pour la Crème PâtissièreMaster Recipe for Pastry Cream; Chouquettes; Sugar-Crusted Cream Puffs; Choux à la Crème Pâtissière Sanguine avec Ganache et Sel d'Erable; Cream Puffs with Blood Orange Pastry Cream, Chocolate Cream and Maple Salt; Choux à la Crème Pâtissière des Amandes, Noix de Coco et de Chocolat; Almond Joy Cream Puffs; Gros Choux à la Crème Pâtissière de Nutella et Café; Large Cream Puffs with Nutella and Coffee Pastry Cream; Choux à la Crème Pâtissière de Banane, Rhum,Cassonade et Beurre; Bananas Foster Cream Puffs; Choux à la Crème d'Orange et Vanille |
| Subject |
Cooking, French.
|
|
Pastry.
|
|
Confectionery.
|
|
COOKING -- General.
|
|
COOKING -- Courses & Dishes -- Pastry.
|
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Confectionery. (OCoLC)fst00874623
|
|
Cooking, French. (OCoLC)fst01753313
|
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Pastry. (OCoLC)fst01054726
|
|
Confectionery.
|
|
Cooking, French.
|
|
Pastry.
|
| Genre/Form |
Cookbooks.
|
|
Electronic books.
|
|
Cookbooks. (OCoLC)fst01752725
|
| Other Form: |
Print version: Herrick, Holly. French cook. First edition 9781423632436 (DLC) 2013012904 (OCoLC)829745074 |
| ISBN |
9781423632443 (electronic bk.) |
|
1423632443 (electronic bk.) |
|
