It is not the first time that Jialin Tian publishes a book about choux. In 2013, he published the first one, Choux Temptations, in which he focused on the fundamental techniques of producing various choux pastries using the traditional ingredients. Now the electro-optical systems engineer for NASA and pastry chef has just released Little Choux Temptations, a book that explores endless variations of choux dough as well as delicious flavoring options for the filling components. Non-traditional ingredients such as nut oils, fruit and vegetable purees, and herbs and spices give it a unique texture, appearance, and flavor.
Little Choux Temptations contains instructions for creating twenty-seven delectable and innovative petite choux pastries. Each recipe is accompanied by detailed instructions, step-by-step photographs, as well as photographs of the finished pastries.
It is divided into five chapters. The first three are dedicated to fruit, nuts, and spices. In the fourth he presents five innovative creations using vegetables such as beets, carrots and zucchini. And in the last chapter he reviews some of his classic recipes in this area.