“Finally, an antidote to cupcake fatigue . . . shows how éclairs can serve as a base for everything from ice cream sandwiches to lobster rolls.”—Entertainment Weekly Move over, macarons; catch you later, cupcakes: Éclairs are the new pastry du jour. Delicious and adorable—and fun to make at home—these tiny treats are the perfect vehicles for all your favorite flavors (sweet and savory). Here, pastry chef Jenny Mc Coy shares incredible recipes for éclairs and all their relatives: cream puffs, profiteroles, Paris-Brests, religieuses, gougères, and more. The best part is that all of these creations are made from the same simple choux pastry: Once you master the basic recipe, it’s endlessly customizable, from Lemon Meringue Éclairs to “Whoopie Puffs” to New England “Lobster Rolls.” Recipes include traditional, fruity, chocolate, frozen, savory, and holiday-themed iterations, some classic, some clever—but all irresistible. “Jenny’s modernistic approach to the classic éclair is perfection—inventive, playful, and free-spirited. Her whimsical charm as a baker presents itself on every page.”—Sarabeth Levine, James Beard Award-winning pastry chef and owner of Sarabeth’s Bakery “Jenny Mc Coy’s Modern Éclairs takes you on a pâte à choux journey to making the best éclairs, cream puffs, and everything in between. Get ready for a fun and creative ride!”—Mindy Segal, James Beard Award-winning pastry chef and owner of Hot Chocolate
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