The International Dictionary of Desserts, Pastries, and Confections: A Comprehensive Guide With...

Because my grandfather was French and I have visited France a few times, I enjoyed this book all the more. There is a litte French bakery in Cassis which sells Choux Pastries with a cream filling and a caramel icing. Carole Bloom describes the process of making such a dessert in detail. My grandmother first taught me the delicate art of creating choux pastry. The funny thing is it never worked when she was not supervising the process. I later learned that you cannot eat any of the flour/butter mixture (which is very tasty) before adding the eggs. No recipe will work if you do - this is my warning! The recipe is not too difficult if you know the basics. The alphabetical listings are easy to locate and the recipes look tantalizing. ~The Rebecca Review