"Jenny's modernistic approach to the classic éclair is perfection—inventive, playful, and free-spirited. Her whimsical charm as a baker presents itself on every page." - Sarabeth Levine; Chef/Owner Sarabeth's Bakery
Move over, macarons; catch you later, cupcakes. Éclairs are the new pastry du jour. Delicious and adorable—and fun to make at home—these tiny treats are the perfect vehicles for all your favorite flavors (sweet and savory). Here, pastry chef Jenny McCoy shares incredible recipes for éclairs and all their relatives: cream puffs, profiteroles, Paris-Brests, religieuses, gougères, and more. The best part is that all of these creations are made from the same simple choux pastry: Once you master the basic recipe, it’s endlessly customizable, from Lemon Meringue Éclairs to “Whoopie Puffs” to New England “Lobster Rolls.” Recipes include traditional, fruity, chocolate, frozen, savory, and holiday-themed iterations, some classic, some clever—but all irresistible.
“In this book Jenny captures each season and the desserts that represent it best. I think you will find that, like Jenny, her recipes are impressive and inspiring yet thoughtful and accessible.” –Emeril Lagasse from the Foreword
Award-winning pastry chef Jenny McCoy presents her imaginative repertoire of desserts inspired by seasonality and flavor. This dessert cookbook features more than 100 delectable recipes enhanced by the flavor that only fresh fruit provides. An array of pies and tarts; cakes, cookies, and confections; ice cream and sorbet; and sweet drinks with a modernist twist are included in this user-friendly primer, which is divided into four sections showcasing each season’s bounty. For the fall and winter holidays, there are enticing treats such as a Chestnut-Chocolate Layer Cake and Pumpkin-Maple Ice Cream. Strawberry-Thyme Lemonade is perfect in springtime. Summer is time for a refreshing Watermelon Granita with Lime Cream and Peach Hand Pies. Master recipes and a seasonal harvest calendar are useful components. The artful photographs of these desserts illustrate attractive presentations for sharing such luscious sweets.
Serious Eats says: "To say the book is gorgeous is an understatement. But beauty is nothing without brains, and this book packs serious smarts. The seasonal, fruit-forward focus and elegant photography are reminiscent of Nigel Slater's "Ripe", but the authoritative, yet encouraging tone is all her own. [Jenny] explains the why and how behind the rules of baking, making the laws of pastry understandable, manipulatable things, rather than feared canon. Her confidence is inspiring, and her trust in the home baker is as motivating as it is rare."
Food Republic says: "We're loving award-winning cookbook author Jenny McCoy's new dessert cookbook, Desserts For Every Season, which highlights the sweeter sides of seasonal fruit. When a famed pastry chef develops recipes for some of the nation's top restaurants, we're going to need her cookbook. If you've already been struck with a cranberry craving, consider this simple strudel."