It uses the same format as the previous book "Secrets of Macarons" with a chapter on ingredients and techniques, which covers the basic recipe as well as whys and wherefores of the technical aspects of choux pastry making. Followed by recipes for various fillings inducing Creme patissiere, Creme mousselline, Chantilly cream, Chocolate mousse and ganache and then the different types of icing ganache, fondant, royal and caramel. The book continues with chapter of recipes all accompanied by gorgeous photos. This section although repetitive has some nice ideas including ice cream filled chocolate covered éclairs, éclairs filled with lime creme patissiere and éclairs with a caramelise apple filling. This is a lovely book which provides lots of inspiration so If you have a friend or relation who loves baking this would make a really fabulous little present.
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Secrets of eclairs 
