Light, airy, and crispy, the versatile choux have been delighting pastry enthusiasts for centuries. Choux Temptations is a celebration of the beloved choux that includes instructions for creating thirty sophisticated and innovative choux pastries, ranging from the familiar French classics such as éclairs, profiteroles, Paris-Brest, Religieuses, and Saint-Honorés to the contemporary creations of elegant choux tarts, modern éclairs, and whimsical choux characters. The book also expands the possibility of choux pastry with seven tantalizing savory creations. The fundamental technique of the dual-cooking process for preparing pâte à choux (choux paste) and the multi-stage baking approach for solving a common problem in baking choux are introduced. Choux Temptations is an indispensable source of inspiration and guidance for creating professional-quality choux pastries. Each recipe is accompanied by step-by-step photographs as well as photographs of finished works.
Author Biography:
A former NASA research engineer, Jialin Tian developed a passion for making pastries while she was working on her doctoral dissertation in satellite instrumentation. Since then, the art of pastry making has brought her endless enjoyment. She has studied pastry and chocolate art with world-renowned pastry chefs Stéphane Glacier, M.O.F., Jean-Pierre Wybauw, Stéphane Leroux, M.O.F., Franck Michel, M.O.F., and Ramon Morató, at the French Pastry School in Chicago and PreGel Professional Training Center in Concord, North Carolina. She is the author of five cookbooks including Macaron Magic, Macaron Magic 2, Choux Temptations, Litte Choux Temptations, and The Bear and Fish Family Cookbook. She is also a Certified Specialist of Wine (CSW) and Certified Specialist of Spirits (CSS) credited by the Society of Wine Educators. Jialin received her PhD in electrical engineering from the Georgia Institute of Technology in 2004. She lives in the greater DC Metro area. A former NASA research engineer, Jialin Tian developed a passion for making pastries while she was working on her doctoral dissertation in satellite instrumentation. Since then, the art of pastry making has brought her endless enjoyment. She has studied pastry and chocolate art with world-renowned pastry chefs Stéphane Glacier, M.O.F., Jean-Pierre Wybauw, Stéphane Leroux, M.O.F., Franck Michel, M.O.F., and Ramon Morató, at the French Pastry School in Chicago and PreGel Professional Training Center in Concord, North Carolina. She is the author of five cookbooks including Macaron Magic, Macaron Magic 2, Choux Temptations, Litte Choux Temptations, and The Bear and Fish Family Cookbook. She is also a Certified Specialist of Wine (CSW) and Certified Specialist of Spirits (CSS) credited by the Society of Wine Educators. Jialin received her PhD in electrical engineering from the Georgia Institute of Technology in 2004. She lives in the greater DC Metro area.
