Signature Éclairs by Joakim Prat

Recognised as one of the youngest Michelin-starred chefs, Joakim Prat took the gastronomic scene of Barcelona and London by storm with a style that mixes playful creativity, innovation and meticulous attention to detail. His first book is a poem to his first passion: the éclair.

In 320 pages, published in English, Joakim shares his vision, techniques and recipes for the perfect éclair — a golden-brown shell, thin and crisp outside, moist inside — explained through detailed instructions, more than 1,000 step-by-step photos and the chef's own tips and tricks.

What's inside

• A preparation section on ingredients, equipment, tools and the baking of choux and éclairs
• A full chapter on pâte à choux: classic, JP style, piping and baking, with gluten and gluten-free versions of every recipe
• Base recipes organised to mix and match: creams, glazes, inserts and decorations
• The signature éclairs, dissected step by step, with over 1,000 photos

Published in Romania by ICEP Publishing. Zucchero Canada stocks ICEP's professional pastry books in Calgary and ships across Canada.

Bake uniform shells on our Pavoni Cookmatic éclair plates PIASTRA38 and PIASTRA39, present them in éclair XL cups, or browse all our pastry and chocolate books.

5% off orders over $500 CAD (applied automatically at checkout).