Éclairs from Williams-Sonoma Essentials of French Cooking: Recipes & Techniques for Authentic Home-cooked Meals (page 263) by Georgeanne Brennan

  • bittersweet chocolate
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  • crème Chantilly
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  • EYB Comments

    Can substitute semisweet chocolate for bittersweet chocolate, and crème pâtissière for crème Chantilly. You may use the Choux pastry recipe on p. 274, and the Crème Chantilly recipe on p. 271 or the Crème pâtissière recipe on p. 275.

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

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 semisweet chocolate for bittersweet chocolate, and crème pâtissière for crème Chantilly. You may use the Choux pastry recipe on p. 274, and the Crème Chantilly recipe on p. 271 or the Crème pâtissière recipe on p. 275.

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