Chocolate Eclairs, Choux Pastry Swans and Crème Pâtissière: Lessons from a French Cookery Class
When I was around the age of 12 I first opened a cookery book and discovered the wonderful world of cooking. I am by no means professionally trained; bar a few summers working as an assistant cook at a children’s camp in Canada what I know comes from years of trial and error. I’ve only …