ECLAIR by GARUHARU (English Edition)
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Description
📖 Elevate your edible artistry with ECLAIR — where flavor meets fantasy!
- A MUST HAVE REFERENCE - Perfect for professionals craving innovative, tasteful inspiration in erotic cuisine.
- TRUSTED BY CONNOISSEURS - Boasts a stellar 4.8-star rating from over a hundred passionate reviewers.
- CULINARY ARTISTRY UNVEILED - Dive into exquisitely detailed recipes that double as visual masterpieces.
- GLOBAL GOURMET INSPIRATION - English language edition designed for worldwide culinary creatives.
- SENSORY FEAST ON EVERY PAGE - Flavour combinations and plating ideas that elevate your edible artistry.
ECLAIR by GARUHARU is a premium ABIS book in English, celebrated for its artistic and detailed approach to erotic food and edibles. With a 4.8-star rating from 118 reviews, it offers exquisite flavor combinations and plating inspiration, making it an essential reference for culinary professionals and enthusiasts seeking to blend sensuality with gourmet creativity.
Specifications
| Customer Reviews | 4.8 out of 5 stars 118 Reviews |
Reviews
A**A
Piece of art
Very useful and detailed, is such a piece of art. From the flavours to the plating, excellent for references.
A**R
Beautiful book
Good flavour combinations, lovely pictures of the recipes
G**E
Fancy ideas and not everything is difficult to make
Lots of good ideas
A**E
Basic Recipe Quite Conventional, Too Much Glaze
Tried the Salted Butter Caramel Eclair (really delicious) and Mojito (Lime) Eclair (tangy and nice) Ended up with too much glaze. 1/2 to 1/3 of recipe would have sufficed. The basic recipe is quite conventional in proportion; most choux pastry recipes I see in my other books and online have similar proportions. Quantities are indicated by weight in grams which I like. I think my oven is probably a little wonky and at the recommended 160 degree convection fan setting it took me 65 minutes to get my eclairs crispy and dry (as opposed to the recommended 30 minutes which is also quite standard from what I have seen of other recipes). Took me three days to make them. Lime cream (filling), Lime Gel and Glaze for the Mojito eclairs and Caramel Cream, Caramel Sauce and Glaze for the Salted Butter Caramel Eclairs. Note that some of these are refrigerated to rest and it takes time for them to get to proper temperature before using.
W**N
Great book
This is such a departure from the average pastry chef book that it’s a treat. Book has rich pictures and great descriptions, these creations are a little time consuming if doing only a few, you need a large function or sales force to create these items at points of profit
M**.
Ist in Ordnung.
Sehr gutes Buch. Für einen profi weniger interessant.
C**N
Bueno
El.libro es hermoso, las impresiones estan bien hechas, todavia no hago las recetas
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