Jenny McCoy, pastry and baking arts instructor at the Institute of Culinary Education in New York, puts her creative stamp on the classic éclair in a new book, Modern Eclairs: And Other Sweet and Savory Puffs (Houghton Mifflin Harcourt, 2016; $20). Here she shares her best recipes for eclairs, cream puffs, gougeres and other choux-based pastries. Highlights include mini Mardi Gras King Cakes, Blueberry Cheesecake Gateaux Saint-Honore, Pumpkin Pie Profiteroles, and Banana Split Eclairs. The book includes beautiful photos and step shots, as well as McCoy’s top tips for foolproof pâte à choux and wrapping and storing the finished pastries. Available at www.amazon.com and www.bn.com.