Mixed berry [cream puffs and éclairs] from French Pastry Made Simple: Foolproof Recipes for Éclairs, Tarts, Macarons and More (page 86) by Molly Wilkinson

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Glaze (royal icing); Chantilly cream

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute the book’s “Lemon curd “ or “Raspberry-thyme curd” for the “Vanilla pastry cream” mentioned in this recipe, and vanilla extract or vanilla beans for vanilla paste.

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