Strawberry Éclairs with Elderflower Cream

A review of the new cookbook Teatime In Paris! by renowned author Jill Colonna, a giveaway, and her recipe for Strawberry Éclairs with Elderflower Cream!

Strawberry Eclairs with Elderflower Cream by Cakewalker

Teatime In Paris! by Jill Colonna is a delightful romp through boutique Parisian pâtisseries as inspiration for the follow up to her wildly successful book, Mad About Macarons! Jill fell in love with a Frenchman over 20 years ago, bid her native Scotland adieu, and began a life in the City of Lights. Since then she has mastered French pâtisserie learning the nuance of pastry arts from some of the best Paris has to offer. Her step-by-step guidance makes this art a cinch to navigate, making the book’s subtitle ‘A Walk Through Easy French Pâtisserie Recipes’ entirely possible in your kitchen. She writes, “If you can make a batch of cookies, muffins, pancakes or scones, you can make French pâtisserie.”

Le Goûter

Le goûter (teatime) in modern Paris means more than the name of a famous painting by French artist Jean Metzinger, it’s an afternoon nibble and sip ritual. Quatre heures goûter translates to four o’clock snack, and many Parisians sit down to enjoy a little sweet treat at this time of day as an official snack to tide them over until the evening meal. This is the premise of the book: French pastry recipes commonly enjoyed at 4 pm teatime.

To start, Jill scribes a fabulous passage about how the French enjoy pastry while maintaining their waistlines; the section in of itself is worth the price of the book. A handful of writers have touched on the reasonable discipline in recent years, but the takeaway I get from her words beyond portion and control, is in my opinion, in great shortage in the US―presence. Presence at the dining table, presence with the people before you, being mindful with the food you’re noshing on. It’s what I call soulful satiation. You’ll read about her initial weight gain as a new Parisian, and how embracing French eating habits redeemed her figure.

The Recipes

Baked eclairs cooling on a rack - Cakewalker

Light and airy baked éclairs cooling on a rack. Aim for a medium golden brown color: the shell should be somewhat crispy on the outside, mostly firm but with a slight give, and tender on the inside.

Presented in a straightforward style with charm and wit folded in, Jill breaks it down by ingredients, helpful notes, a full range of classic recipes from basic to mildly more complex ones, and an entire chapter on tea pairings to make the most of your newfound pastry skills. Moreover, an appendix highlights her favorite sweet walks in Paris, off the beaten path, where one can find first rate pâtisseries and chocolatiers―a must read for anyone planning a visit to the city. You’ll also find a kitchen equipment guide, ingredient sources, cupboard terms for UK and US item equivalents and more.


Every now and again I may veer towards thinking of myself as well-heeled particularly in the culinary world. And then something I’ve never come across gives me pause. This was the case when I encountered elderflower syrup used in the recipe presented herein. It’s made from the white flowers of European elderberry shrubs and trees which are steeped in simple syrup of sugar and water, and typically finished by adding citric acid or lemon juice for tartness and preservation. Having tasted it, I’m intrigued by the flavor of elderflower: it’s bright, citrusy, and well, a wee bit floral. It’s ideal to pair with strawberry, making it a great choice for the éclair.


From cover-to-cover Jill Colonna introduces you to teatime in Paris, both as a dining experience to partake in, and as the maker of the fine delectable pastry recipes she shares. You’ll develop a base knowledge of French pastry concepts, learn how less sugar plays a supporting role, and gain confidence as a beginning baker or strengthen skills you already have. The gorgeous, full color photographs, many taken by Jill herself, draw you in but the sweet aromas of success coming from your oven will captivate you. Destined to be a classic, adding Teatime In Paris! to your cookbook collection will be a go to source for inspiration, time and time again!

Teatime In Paris! is scheduled to arrive on the shelves of US bookstores and retailers June 1, 2015.

Would you like to win a copy of Teatime In Paris! for your very own?

Check out the exquisite and tasty Strawberry Éclairs recipe below. The giveaway details follow. Enjoy, and good luck!

Strawberry Eclair with Elderflower Cream by CakewalkerRecipe published with permission and slightly adapted from Jill Colonna’s Teatime In Paris!

Strawberry Éclairs with Elderflower Cream

Rating: 51

Prep Time: 30 minutes

Cook Time: 32 minutes

Total Time: 1 hour, 30 minutes

Yield: Approximately 6 to 8 éclairs

Serving Size: One éclair

Strawberry Éclairs with Elderflower Cream

Lighter than air éclairs are luxuriously filled with an elderflower pastry cream and fresh, ripe strawberries! Just one of the many delightful recipes found in Teatime In Paris!, a new cookbook by Jill Colonna.


    Pastry Cream:
  • 250g whole milk
  • 1 vanilla bean
  • 3 egg yolks
  • 30g superfine sugar (caster sugar)
  • 20g cornstarch
  • 1 tablespoon elderflower syrup (see notes)
  • Choux Dough:
  • 75g water
  • 50g whole milk
  • ½ teaspoon sea salt (or Fleur de sel)
  • 1 tablespoon granulated sugar
  • 45g butter, cut into small pieces
  • 75g all-purpose flour
  • 2 eggs
  • 24 strawberries, washed and hulled
  • Optional Garnish:
  • 6 to 8 small gum paste (sugar paste) flowers, or real edible flowers of your choice


  • Make the elderflower pastry cream. Cut the vanilla bean in half lengthwise with a sharp knife. Scrape the seeds from each half and add to a small saucepan with the milk; gradually bring to a boil over medium-low heat. In a small mixing bowl, whisk the egg yolks with the sugar until pale yellow; then whisk in the cornstarch until pale, smooth and creamy. Once the milk starts to boil, pour half the hot milk onto the yolk mixture, whisk quickly to temper them, and then transfer back to the saucepan. Whisk constantly over medium heat until thickened―remove from the heat at the first couple of thick bubbles. Whisk in the elderflower syrup. Transfer to a heat proof container, place plastic wrap in contact on the surface of the pastry cream to seal it off (this thwarts skin formation), cool; then chill in the fridge until ready to use.
  • Preheat oven to 375°F.
  • In a medium saucepan boil the water, milk, salt, sugar and butter. Be sure the butter is in small pieces so that it melts quickly as the water mixture heats. Once the mixture boils, remove from the heat and quickly add the flour. Mix vigorously with a large wooden spoon for a couple of minutes until the dough is smooth and pulls away from the pan sides, almost forming a ball in the middle. A rubber spatula or sturdy wire whisk will work for this task too.
  • Transfer the dough to a mixing bowl and allow it to cool for a few minutes. Add the eggs, one at a time, beating them well after each addition using a wooden spoon, rubber spatula, electric hand beaters or stand mixer with the paddle. At each addition, the dough will appear gloppy, slick, and it will seem like you’re chasing the egg around the bowl―keep with it, incorporating air as the dough mixes until you achieve a smooth, thick paste.
  • Transfer dough to a piping bag fitted with a 12mm star tip (1/2”). Wilton 4B or 6B star tips are suitable alternates. Onto a large parchment lined baking sheet, pipe out long éclairs to 4 ¾ inches in length, and 1 ½ inches wide. Allow good spacing between the éclairs as they will puff during baking. Bake for 28 to 32 minutes until medium golden brown. Be sure the choux pastry is cooked enough or they may deflate after coming out of the oven, so it’s better to attain the golden brown color even if it means going to the upper end of the stated baking range. Cool éclairs on a wire rack then cut the tops off horizontally.
  • Remove the plastic wrap from the pastry cream and re-whisk to ensure a lush, smooth texture. Transfer cream to a pastry bag fitted with a round or star tip. Pipe out a generous line of pastry cream on the bottom half of each éclair. Top with about 4 strawberries (if they’re large, cut them in half). Pipe a dot of cream in between the berries to fill the voids. Dust the top halves with confectioners’ sugar then place one atop each éclair. Garnish with a candy flower (gum paste) if desired. Chill until ready to serve; best served on the day they're made.


An electronic digital kitchen scale is critical to achieving the weight measures needed for this recipe; use one which allows gram, kilogram, and ounce measures along with a tare function. It makes measuring a snap. Very affordable models are plentiful in the marketplace, and acquiring one is a good investment.

The baking temperature for the recipe was tested multiple times and adapted for a standard, non-convection oven typical in the US. I found the 375°F temperature yielded éclairs with a better puff, baking up with the desired color, doneness, and within the recommended time. If using convection mode on your oven, make the necessary temperature adjustment per the manufacturer's user manual.

The recipe yields about 6 éclairs at the 4 ¾ inch length and enough pastry cream to fill them. If you pipe the pastry at 4 inches long, you’ll achieve 8, possibly more. The 4 inch éclair will likely hold 3 strawberries. In either case, be sure to pipe them 1 ½ inches wide. Have a dough remnant in the pastry bag? Pipe a round or two, bake off, and fill with vanilla ice cream and a drizzle of chocolate sauce for tasty profiteroles.

The recipe can be easily doubled for a greater quantity of éclairs.

I used elderflower syrup found in the gourmet food section of IKEA―yes, the Swedish furniture retailer! It is called DRYCK FLÄDER, touted as drink concentrate syrup in a 16 ounce bottle. Elderflower syrup is also available online at or try St. Germaine elderflower liqueur.

Giveaway terms:

  • The giveaway is one copy of Teatime In Paris! by Jill Colonna, beginning at 12 am PT Tuesday, May 26, 2015, and ends Saturday, May 30, 2015 at midnight. It is open to all continents, and no purchase is necessary. The giveaway is administered by, and the sole responsibility of Brooks at
  • The Rafflecopter entry form is being used to track entries and points accumulated. The more points you earn, the better your chances are of being randomly selected to receive the book. has no liability to the outcome or administration of the giveaway.
  • There will be one winner announced here on Monday, June 1, 2015, so check back for the results. The recipient will also be contacted by email. Email will only be used for communication to the winner. No email addresses will be shared or sold to third parties.

Use the entry form below, and best wishes!

I’m proud to announce the winner…

a Rafflecopter giveaway

Congratulations, Sheri! You’ve been randomly drawn to receive a copy of Teatime In Paris! It won’t be long before you’ll be enjoying High Tea at your home.

Many thanks to all the entrants and commenters, including Jill Colonna, Waverley Books and Interlink books. Be sure to visit often for more recipes and giveaways!

I’m grateful for you taking the time to visit and participate today, and thank you in advance for liking Mad About Macarons and Cakewalker on Facebook. Until next time, heureux cuisson! (happy baking)

Disclosure: All opinions herein are my own. A copy of Teatime In Paris! was furnished to me for the purpose of a cookbook review, and I received no monetary compensation. The decision to write about it and host a giveaway rests solely with me. For more information, please visit here.


  1. Thank you so much for such a lovely thorough article, Brooks. Gosh, when you do a post you do it to perfection and I’m also tickled pink you found an elderflower syrup in IKEA! I must add that to the baking forum on Mad About Macarons. And your photographs are beautiful – right down to the final edible flower garnish. Merci beaucoup!

    I appreciate that ovens can be very different but as I say in the book under the oven guide, experimentation is key, so I’m glad you found a very slightly higher temperature working for you (the equivalent of 170°C/340°F fan Gas 5). Many thanks again.

    • Brooks Walker says

      You’re most welcome, Jill! The pleasure was mine to review the book and prepare the éclairs―the wee Walkers adore them. Teatime In Paris! is a smart choice for any baker’s cookbook collection because your directives make the recipes easy to follow with superb results.

      Now I’m left with the tasty task of deciding which recipe to make next!

      • Thrilled you find the recipes easy to follow, Brooks. Hehe – now you see why I make double quantities of choux/éclair dough 🙂 Why not be naughty and make the Nun’s Pops?

        • Brooks Walker says

          You crack me up, Jill! I love how you delicately put the description for the puffy little doughnuts. Now folks will have to get their hands on the book to see what this means. 😉

          • Why do I find this hard not to tell folks? You’re right, Brooks. Let’s leave them something to discover for themselves without any spoilers…

  2. Being in the moment when eating is so important. There are plenty of times when I just wolf down something without even thinking about it. I bet if I’d just slow down and *savor* every bite I’d eat less.

    Sounds like a fantastic book, and the eclairs are just lovely!

    • Brooks Walker says

      Thank you, Jenni. I know you’d love the book!

    • Jenni, I’m so with you – when I first came to France I wolfed down my breakfast standing up, lunch pretty much the same. Now I take a bit more time, sit down, and it’s still quick but it’s all about pleasure and yes, end up eating less!

  3. And now to follow your directions about commenting: I think I would certainly broaden my repertoire of French pastries, and I’d certainly start enjoying a 4 o’clock tea time! I’m not really intimidated by too much when it comes to pastries, but I do like to learn new techniques whenever I can. I think a book focusing on basic “building block” techniques and recipes would be great. Then we could put those building blocks together to create our own unique “signature desserts!”

    • Brooks Walker says

      Yes! Signature desserts can happen by surprise, but when they’re based on a solid foundation of techniques, they’re that much sweeter. Best wishes on the giveaway.

    • Exactly, Jenni. Many of the recipes are also mix and match – almost like fashion accessories! So you can easily create your own ideas using the basic recipes in the book – from salted caramel puffs on a tartlet etc.

  4. I have not yet baked from my own copy of Jill’s wonderful book but now I will – gosh your éclairs are gorgeous and tempting! I should be going out to pick elderflowers to use in strawberry jam!!! Beautiful job and perfect review!

    • Brooks Walker says

      I love that you have elderflowers nearby to pick for your jam; lucky Hotel Diderot guests! Did you see the speedy Strawberry-Apricot jam recipe Jill has in her book? Thank you for the compliments, Jamie. 🙂

  5. My sweet tooth kicks in around 3- I could certainly wait until 4pm for Le goûter, especially with amazing desserts like your eclair! Jill’s book sounds like a fun read as well (teatime and waistlines 😉 Since my macarons are not what I want them to be, look forward to reading her methods, practicing and perfecting. I’ve learned from recipe tips, tricks, and ingredient substitutions which are things I like seeing in a cookbook

    • Brooks Walker says

      Hi Lynn, you’ve got it right―the cookbook is a fun read. Hang on for le goûter, and best wishes on the giveaway!

    • Well, Lynn, it sounds like we have a lot in common! This book is written for you x

  6. Hello Brooks – what a wonderful, lovely write up – I haven’t made these yet but oh my gosh, they look so fabulous. Love the tea pot! Thank you so much for sharing. All good wishes to you, and thank you for sharing such a beautiful thing, Liz

    • Brooks Walker says

      Hello Liz, it’s so good of you to visit, and thank you for the lovely comment. I’m grateful for your company furnishing a copy of the book to share here, for I know my readers will enjoy it every bit as much as I have!

  7. Fabulous post, Brooks. Jill’s book sounds amazing and you are one very lucky man to get an advance copy!

    I would love to learn how to make puff pastry without needed major muscles to work in the cold butter. 🙂 I look forward to strolling through Paris with Jill!

    • Brooks Walker says

      Making laminate pastry dough can be a workout. It’s always a treat to have you here, Betsy, and good luck with the giveaway!

    • Betsy, you’ll see I love cutting corners in this book so you can take time to enjoy the rest. No major muscles needed. Cheers to that Paris stroll!

  8. Your review is lovely, Brooks so beautifully written. I’d love to get a copy of this delightful cook book! Your eclairs look wonderful, the presentation is gorgeous, I can only imagine how good they taste.

    • Brooks Walker says

      You must make the éclairs, Eva, then you’ll know how good they taste! Thank you for the kind words, and best wishes on the giveaway.

    • Brooks has done them proud, Eva. And I love your Parisian Gravatar!

  9. Karen Wirima says

    i would love to have this cookbook of Teatime in Paris. Thank you for the recipe from the book.

  10. I love French pastries but the time commitment and multiple components intimidate me. It seems French pastries take finesse, precision, and patience… some of those can be a struggle for me. I hope to learn some French pastries that are a bit less involved and possible to make at home. I love learning international desserts in cookbooks and techniques from around the world with which I am not familiar.

    • Brooks Walker says

      It’s good to have you here, Jordan. Jill has simplified the process of French pâtisserie as much as possible to greatly reduce or eliminate the intimidation factor. Best wishes with the giveaway.

    • Jordan, sounds like we are so similar! I’m a lazy gourmet with no patience and am the first to run to the nearest pâtisserie if I see a sugar/candy thermometer – so the recipes are easy to make and with fun too.

  11. Lynda Herman says

    When I was a young girl, there was a French bakery that made mini coffee eclairs, in my neighborhood. They were so wonderful, and I would absolutely love to be able to make them!
    Thanks for sponsoring this give-away!

    • Brooks Walker says

      What a wonderful memory, Lynda! The giveaway is my pleasure, and good luck.

    • Lynda, it just so happens that the coffee éclairs are just waiting for you to make them. It’s one of my favourite recipes in Teatime…

  12. I’ve never had elderflower cream. But of course I want it! This sounds like a terrific book. Certainly this recipe is wonderful! Thanks.

    • Brooks Walker says

      Hi John, I think you’ll enjoy elderflower syrup, and I’d bet you would come up with a great cocktail recipe to make with it. Thanks for stopping by!

    • John, Brooks did a wonderful job here and yes, ever since I tasted elderflower it can make the most magnificent strawberry simply taste from another world.

  13. Beautiful! As always!! Sounds very interesting with the elderflower.

  14. Brooks, I have had my eclair/cream puff/profiterole post ready for months–except for the photos–and had just been thinking about it, then I saw your post. Mine won’t be nearly as pretty as yours, but I’ll do it nevertheless–eventually! Gorgeous! Must try the elderflower.

    • Brooks Walker says

      Given your body of work I know yours will turn out to be lovely, and I’m looking forward to it. Thank you for the compliment, the tweet, and happy baking!

    • Jean – we want to see your éclairs and puffs and profiteroles! Please go for it!

  15. This book is a great opportunity for me to get reacquainted with French patisserie! Which is a category that fascinated me on my first trip to Paris in the 1980s Then my fascination centered on palmiers. Regarding elderflower cream I wonder if something interested could be concocted usuing St. Germaine Elderflower liqueur. GREG

    • Brooks Walker says

      It most certainly can, Greg. St. Germaine Elderflower liqueur is one of the alternate suggestions in place of the syrup. I could see it added to a light basil cream sauce for a lovely grilled fish. Similar to John, the mixologist in you would probably come up with a tasty beverage too. I’ve not yet been to Paris, but when I go I’m bringing the cookbook to guide me to the best bakeries. 🙂

      • Well said, Brooks. You got there before me! Yabsolutely for St Germain liqueur, Greg. And as for a cocktail, I’m dying to hear what you come up with. Cheers!

  16. The precision of baking gives me heart palpitations since I am a pinch of this and that style home cook (which works for cooking but definitely not baking). I do so love French pastries though.

    • Brooks Walker says

      I love to cook much like you do, Pat. The beauty of using a digital scale helps to bring about the precision you speak of for baking, and Jill has cut the corners in her recipes to take care of the rest. Thank you for visiting today, and good luck with the giveaway!

    • Pat – we have the same minds but no need for any palpitations. As a lazy gourmet I love to find the easiest way to make things – especially French pastries. As Brooks says so well, the digital scale makes our lives so much easier.

  17. I’m still waiting for my copy to arrive. I was eager before but now I can’t wait. I would love these eclairs!

  18. I’m lucky enough to have my own copy—and it’s a marvelous cookbook!!! Plus I’m a huge fan of Jill and her first cookbook, too—I’m so glad to see you baking from her latest! Such magnificent eclairs!!

  19. Elderflower seems to be a very European ingredient. I find it most often in English recipes, especially for summer beverages. You describe it perfectly, Brooks.

    What gorgeous eclairs you’ve made! They would elevate any teatime to an occasion.

    • Brooks Walker says

      I’m much obliged, Stacy! It’s good to know my first impressions of elderflower are on point. As an ingredient, it perks up a standard vanilla pastry cream much like coffee does to chocolate. Speaking of, a little splash of the syrup in a cup of tea would be dandy.

    • So – Stacy – if you win — that means High Tea at your House in Houston with Elderflower Eclairs? hint hint !!!

      • Brooks Walker says

        Stacy, if Sheri wins, plan on high tea at her house―éclairs and all! 😉

        • So – Stacy !!!

          High Tea at My House (ok Terry’s House) !!!!!!!!!!!

          I WON !!!!!!!!!!!!!!!!!!!!!!!

          HOW COOL IS THAT !!!!!!!!!!!!!!

  20. Jackie says

    I love the flavor of elderflower and I think the combination with strawberry would be sublime. Thanks for the chance to win Teatime in Paris !

    • Brooks Walker says

      You’re welcome, Jackie, and you’re so right about the elderflower/strawberry combination. I suspect if you win the book, the éclairs will be the first thing you make. Thank you for visiting and best wishes with the giveaway!

  21. Brooks, I’ll be over at 4 pm for tea time and Strawberry Eclairs! I thoroughly enjoyed the post and your eclairs look perfect. Thanks for sharing the recipe and have a great day!

    • Brooks Walker says

      You’re most welcome, Joan. I’ll have a fresh pot and an éclair with your name on it! 🙂

  22. 1) So many French pastries look detailed and perfect to a level that can be intimidating for the home cook. 2) I hope Teatime in Paris will teach me the tricks to making French patisserie at home. 3) I’d like to see a book cover techniques that can be used for a variety of pastries — for instance, mastering choux pastry is a key step to eclairs, gougeres, and more.

    I enjoyed Mad About Macarons, and hope to win a copy of Teatime in Paris! If not, I’ll just have to buy one!

    • Brooks Walker says

      Hi Marlene, Teatime In Paris! is for you then, because all of the points you mentioned are presented in an easy-to-follow manner by Jill’s careful guidance. Glad you enjoyed her first book, and if you win or purchase this one, you’ll see it’s a superb follow up. Thanks for stopping by and good luck with the giveaway!

    • Hi Marlene,
      Brooks has already answered beautifully – I just need to chip in here since you mention gougères which are the cheese choux puffs (speciality of Burgundy). Much that I would love to have added these too, the book is all about sweet treats at teatime. However, I’m planning to post the gougères recipe on my blog very soon! Glad you liked Mad About Macarons!

  23. Lethea B says

    I’d say I’m most intimidated by the perceived level of perfection in French Pastries, I would love to learn all of the techniques and hope they aren’t as difficult as I’ve believed them to be=)
    I love full color step by step photos/directions covering the everything from basics to advanced!

    • Brooks Walker says

      You touch on something global, Lethea. Teatime In Paris! will likely change the perception of perfection and difficulty as prerequisites for making French pastry. Everything you wish for is in the book. Best wishes on the giveaway, and thank you for visiting!

    • Lethea, I hear you! I’m the first person to run away from a complicated recipe that is just too difficult. Let’s face it: if I live in Paris with the top pastry chefs here, I can just go out and buy the really complex pastries, right? Right. But the classic pastries such as éclairs, tarts, teacakes, millefeuilles, macarons … we can make these at home and have fun mixing and matching the flavours too. I’ve kept it accessible and it’s fun to make them too.

  24. My mouth is watering looking at these. This is a book that I simply must have.

    • Brooks Walker says

      I hear you, Pattie. I don’t see a lot of éclairs in the states filled with whole fresh fruit―they’re typically cream or mousse filled and glazed in chocolate on top. The berries and elderflower cream make these quite special! It’s a pleasure to have you here, and good luck with the giveaway.

      • I didn’t quite realise that, Brooks. That’s all the more reason you should make them then, Pattie – the result is a healthier and light pastry, just perfect with your pot of tea or glass of something chilled and bubbly!

  25. Sharon Richardson says

    I find the whole subject of elderflowers fascinating. Can you get them in the states? If so, where?

    • Brooks Walker says

      The subject has captivated me too, Sharon. Elderflower plants (a cousin to honeysuckle), which by coincidence are in bloom now, can be found in the Midwest and eastern regions of the US. I conducted an internet search finding fresh flowers (seasonally) at Marx Foods, and plant seeds at Florida Herb House. A nursery in your area may be able to special order the species if you wish to grow them. Thank you for stopping by!

    • I see Brooks is spot on here. But as a lazy gourmet, Sharon, I use the best kind of elderflower syrups since the flavour is so delicate and incredible with strawberries.If you want to make it all from scratch, then good on you!

  26. After visiting High Tea in London, Edinburgh – I would LOVE to try Paris someday. And in the mean time, I could practice here at home in Texas for having the girls over !!! Teatime in Paris! US Release and Online Book Tour | Mad about Macarons! Le Teatime Blog in Paris would be such a fun summer adventure !!!

    1. What intimidates you, if anything, about making French pastries?
    I have never tried !!!! I guess I figured Houston was too humid.

    2.)What do you hope to learn from Teatime In Paris!?
    It is time to overcome my fears and besides – I have all these lovely serving pieces I have inherited and snatched up at estate sales and to justify the space they take up in my cabinets, I need to use them… this sounds the IDEAL way to explore that avenue of rationalization !

    3.) What topics or techniques would you like to see in a cookbook?
    I like to see equivalencies (if you don’t have fresh farm butter, use unsalted butter from the grocer) or measurements in both languages (metric and US) !!

    But MOSTLY – I need a new passion for something creative and beautiful and this looks the ticket!

    • Brooks Walker says

      Sheri, you make me smile, especially the second response. The tea service shown with the éclair makes its debut here, having a respite from its place in the china cabinet. This book covers all of the points you mentioned with clarity and detail. I should add, though, attaining exact equivalents for metric to US measurements is tricky which is why using the digital scale mentioned in the recipe notes, keeps the task simple and easy to achieve by weight. Thank you for commenting and good luck with the giveaway!

      • Wow – what amazing questions from you, Sheri. I see Brooks jumped in before me and couldn’t have answered you better. In the meantime, have fun with the recipes and the guided pastry tour of Paris before you get here from Texas!

  27. I love a kitchen challenge, and I enjoy baking. French pastries? I’m in. Bring it!

    • Brooks Walker says

      You’re on, Dana! The recipes in Jill’s book may or may not be challenging for you, but I can tell you the simple directives and end results will bring sweet rewards. Best wishes with the giveaway.

    • I love your sense of action here, Dana. Let’s get cracking the eggs together!

  28. Wow, these look totally amazing and definitely have a European flair. Beautiful photos!

    • Brooks Walker says

      Thanks, Chris! The surprise is how easy they come together. And the flavor…très magnifique!

  29. Fabulous post, Brooks. Jill’s book sounds amazing and you are one very lucky man to get an advance copy. 🙂 i would love to have this cookbook of Teatime in Paris. Thank you for the recipe from the book. 🙂 🙂

  30. How yummy!


  1. […] couple of days ago, I was bowled over by my sweet friend, Brooks Walker, aka Cakewalker. I’m sure you already know Brooks for his most exquisite designer cakes but this time he […]

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