ECLAIR by GARUHARU (English Edition)

Very useful and detailed, is such a piece of art. From the flavours to the plating, excellent for references.

Good flavour combinations, lovely pictures of the recipes

Lots of good ideas

Tried the Salted Butter Caramel Eclair (really delicious) and Mojito (Lime) Eclair (tangy and nice) Ended up with too much glaze. 1/2 to 1/3 of recipe would have sufficed. The basic recipe is quite conventional in proportion; most choux pastry recipes I see in my other books and online have similar proportions. Quantities are indicated by weight in grams which I like. I think my oven is probably a little wonky and at the recommended 160 degree convection fan setting it took me 65 minutes to get my eclairs crispy and dry (as opposed to the recommended 30 minutes which is also quite standard from what I have seen of other recipes). Took me three days to make them. Lime cream (filling), Lime Gel and Glaze for the Mojito eclairs and Caramel Cream, Caramel Sauce and Glaze for the Salted Butter Caramel Eclairs. Note that some of these are refrigerated to rest and it takes time for them to get to proper temperature before using.

This is such a departure from the average pastry chef book that it’s a treat. Book has rich pictures and great descriptions, these creations are a little time consuming if doing only a few, you need a large function or sales force to create these items at points of profit

Sehr gutes Buch. Für einen profi weniger interessant.

Schöne Bilder, alles detalliert beschrieben. Aber entsprichen meiner Meinung nach Volumen nicht. Ich habe schon 2 Rezepten ausprobiert. Für 15 Eclairs bleibt noch viel Creme und Glazur übrig.