éclair Archives - so good.. magazine
Up to 200 recipes for éclairs are brought together in this book, available in French at Books For Chefs.
Antony Prunet: “If there are still paths to explore?, I think there is no better path than to love this business, be passionate, sweet, be curious, love fine products and work really hard to get the best result every time.”
The director of the Barcelona Pastry School, Olivier Fernández, is the author of this éclair which is remarkable for its perfect form. Find out how he did it here…
Éclairs still rule. More and more, an increasing number of pastry chefs design and present collections based on this classic elaboration. Here we revive Michel Willaume’s floral variety of éclairs, published in So Good.. magazine #2. Raspberry éclair with rose