Book "Signature Éclairs" by Joakim Prat
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ABOUT THE BOOK
Recognized as one of the youngest Michelin Star chefs, Joakim Prat took by storm the gastronomic scene in Barcelona and London. His pastry career is nothing but extraordinary, his style is a charming mix of playful creativity, innovation and meticulous attention to detail, always pushing for perfection.
His very first book is a poetry dedicated to his first passion: the Éclair. In the 320 pages of the book published in English, Joakim generously shares his pastry vision and passion for éclairs, his innovative techniques and recipes. A celebration of the Éclair, showcased and thoroughly explained through detailed instructions, over 1000 step by step photos, Chef’s tips and tricks, this is a beautiful book that dissects the creation process of the “perfect éclair”.
Dive into the colorful realm of Joakim’s signature éclairs, let this book not only inspire you to replicate Joakim’s exquisite creations but also empower you to create your own unique pastry delights.
Content | Chapters of the Book
The journey in the colorful world of éclairs starts with a thorough PREPARATION SECTION explaining the ingredients, equipment and tools used, the baking process of choux and éclairs.
The BASIC RECIPE SECTION is organized into various chapters featuring foundational recipes that can be mixed and matched to create a variety of products.
The ideal éclair in Joakim’s vision has a golden-brown éclair shell with a thin and crispy outside and moist inside. The book dedicates an entire chapter to the PATE A CHOUX, to help you understand and master the creation of the ideal éclair shell: classic pate a choux, pate a choux JP style, piping and baking, etc. All recipes presented can be with gluten or gluten-free.
After that, our attention goes to the “inside” of the éclair, in Joakim’s vision generously filled with silky and light creams, less sweet, well balanced with complementing flavors and textures.
Different elements can be combined to obtain the desired results, each category being thoroughly explained in the next chapters of the book: creams, mousses, fruit coulis and gels, caramel and pralines, sables and crumble, macarons, etc.
As pastry is first and foremost experienced through the eyes, Joakim’s signature éclair is irresistible, colorful and glamorous. So special attention is dedicated in the book to different glazes and decorations.
The recipe design is unique with the readers’ needs in mind, ingredients are presented in grams (g), pounds (lbs) and percentages (%). Chef’s Tips and step by step photos of the work process aim to help you better understand and make the recipes in your own kitchen.
THE SIGNATURE COLLECTION section showcases 38 beautiful signature creations, both sweet and savory, with the aim to inspire you to create a myriad of éclair versions yourself. Products are structured in 3 levels of difficulty (level 1, 2 and 3) with detailed assembly process and step by step photos.
Hardcover format
This book is available in Hardcover format. Digital format of the book can be purchased only with the Digital Signature Éclair package containing access to the Online MasterClass and eBook.
Language: English
Pages: 320
Size: 21.6 x 27.7 x 2.6 cm
Text: Suzanne Nuridsány
Photography: Bogdan Greavu
Hardcover ISBN: 9786069529355
Weight: 1,6 kg
eBook + Online MasterClass
Digital format of the book can be purchased only with the Digital Signature Éclair package containing access to the Online MasterClass and eBook.
Delivery & Copyrights of Digital Signature Éclair package (Online MasterClass and eBook):
- The Digital Signature Éclair package is delivered in encrypted PDF format that can be opened with Adobe Acrobat Reader 9.
- After purchasing the Digital Signature Éclair package you will receive an email (please makes sure you have added the correct email when making the purchase!) with instructions on how to access the Online MasterClass and download the eBook.
- With one purchase you can download the PDF file maximum 5 times (after that the download link will expire).
This file is the property of ICEP Publishing.
All rights are reserved.
The digital files cannot be shared, distributed or copied in any way or format, without the written agreement of the publisher.
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Volume discounts & distributors
For volume discounts or distributor pricing please contact ICEP PUBLISHING:
Gramont Street No. 38, Sector 4, Bucharest, Romania
Tel: +40 773 797 075
“Joakim shares in his first book his genuine devotion for excellence and the massive amount of work behind achieving what I like to call the ‘the perfect recipes’, the ones that have been so deeply explored that there is no more room for improvement!”
Eric ORTUNO
Pastry Chef & Co-founder L’Atelier Barcelona
“Joakim had developed his personal style focusing on a refined aesthetic, creating a recognizable signature. His boldness is time and time again put on display in his pâtisserie, of which the éclair is the perfect embodiment.”
Amaury GUICHON
Chocolatier
