ECLAIR by GARUHARU (Korean & English Edition)

Lots of good ideas

This book is well explained. You will find great recipes with easy steps to follow. The most important thing about this book and that make it to be very special, is the explanation of each element. The science behind the scene. I will recommend this book to anyone. The cost is a little high of what I will put on a book but my expectations where not désappointée.

Am beginner in pastry and this book is a key to take my skill to the next level , the step by step photo explain everything you need to produce a best end result .however this book remain a book for professional and require basic skills

I haven't tried any of the recipes from this book yet. But what I can say as that this book has been written both meticulously and beautifully that it's breathtaking just to read through and looked at each item. Cannot wait to try a few of those out.

Great great basics but not much innovation or new things to try, but excellent basics of typical eclair done properly. I will try Grolet next for more advanced innovation.

This book is absolutely gorgeous. It’s not only written to be understood by both the professional pastry chef and the layman, but is also stunningly beautiful. A book for functionality or aesthetics. Definitely worth the investment.

Buy the book

Great book for anyone who wants to improve their baking skills!

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.

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

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.