A Deadly Éclair: A French Bistro Mystery
Cozy Mystery
New Series
Crooked Lane Books (November 7, 2017)
Hardcover: 320 pages

Synopsis

It’s always been Mimi Rousseau’s dream to open her own bistro, but it seems beyond her grasp since she’s been chased back home to Nouvelle Vie in Napa Valley by her late husband’s tremendous debt. Until her best friend Jorianne James introduces her to entrepreneur Bryan Baker who invests in promising prospects. Now, working the bistro and inn until she’s able to pay it off and call it her own, Mimi is throwing the inn’s first wedding ever.

The wedding will be the talk of the town, as famous talk show host Angelica Edmonton, daughter of Bryan’s half-brother, Edison, has chosen the inn as her perfect venue. Anxious, Mimi is sure things are going to turn south, especially when Edison gets drunk and rowdy at the out-of-towners’ dinner, but by the evening, things begin to look up again. That is until six AM rolls around, and Bryan is found dead at the bistro with an éclair stuffed in his mouth. And the fingers point at Mimi, whose entire loan is forgiven in Bryan’s will.

Now it’s up to Mimi to clear her name and get to the bottom of things before the killer turns up the heat again in A Deadly Éclair, the scrumptious series debut by Agatha Award-winning author Daryl Wood Gerber.

Review

If it is possible to gain weight by reading a book then this might be the book that could make it happen! The restaurant is a French bistro and the food is inspired by the French so you know it has to be good. The descriptions had my mouth watering and imaging the dishes being served.

The story flows along quite well and the cast of characters seems to be well fleshed out and adds depth and dimension to the mystery plot. I think my favorite character might be Jo, she is a force to be reckoned with as Mimi’s manager and all around go to woman. She is a woman with a plan and doesn’t stop to question what might go wrong.

The mystery itself has multiple layers and many moving parts. There were many people to suspect for various reasons and the how and why that was revealed at the end was a surprise (to me at least).

I think this is going to be a great new series and especially since there are many recipes at the end of the book for us to try.

We give it 5 paws up.

Recipe

Traveling Meal

Madeleine cookies

For A Deadly Éclair, I wanted to include a cookie recipe that was simple to make yet pretty. I think cookies are always a bestseller at any party, don’t you?

I was reading up on French classics, and Madeleine cookies came to mind. They are cakelike cookies that are baked in special molds. I found my mold at William Sonoma—12 to a tin. The mold gives the cookie a delicate shell shape.

Now, according to one “account” (we know not all accounts are true), Louis XV named the cookie Madeleine to honor his father-in-law’s cook Madeleine Paulmier. He first tasted them in Lorraine in 1755 and introduced them to court, and they became the rage. True or not true? Do you care?

They are a perfect ending to a perfectly French meal.

FYI, this is our last stop on the traveling meal. Indulge yourselves! I’ve provided a regular and a gluten-free recipe. It’s also in the book! You have an exclusive first-look.

Last but not least, what is cardamom? I discovered that is a spice made from the seed pods of various plants in the ginger family. It has a strong, pungent flavor.  A substitute for cardamom is equal parts cinnamon and nutmeg.

Orange Cardamom Madeleines

(Makes 12)

For the cookies:

• ¼ cup unsalted butter
• 1 tablespoon good-quality honey
• 1 teaspoon pure vanilla extract
• ¾ cup all-purpose flour
• 1 teaspoon baking powder
• ¾ teaspoon ground cardamom
• ¼ teaspoon salt
• ¼ cup granulated sugar
• 2 large eggs

For the glaze:

• ¾ cup confectioners’ sugar
• 1 teaspoon finely grated orange zest

Directions

Brush molds of a madeleine pan with butter; set aside.

Make the batter:

• Melt butter in a small saucepan over low heat. Remove from heat, and stir in honey and vanilla. Let cool 10 minutes.
• In a small bowl whisk flour, baking powder, cardamom, and salt; set aside.
• Preheat oven to 325 degrees, setting the rack in the center.
• In a medium bowl, stir together sugar and eggs. Gently fold in the flour mixture until combined. Add the butter mixture and fold until combined. Cover the bowl with plastic wrap and refrigerate 30 minutes.
• Spoon the batter into the prepared madeleine pan, filling each mold halfway. Tap pan on work surface to eliminate air bubbles. If necessary, use moistened fingers to press the batter into the mold.
• Bake until cookies have puffed and the edges are golden, 7 to 8 minutes.
• Transfer the madeleine pan to a wire rack; let the cookies cool slightly. Unmold the cookies onto a rack, and let cool completely.

Make the orange glaze:

In a small bowl, stir together sugar and orange zest and juice until the glaze is smooth and thick. Using a small pastry brush, paint the ridged side of each cookie with the glaze. Let set 15 minutes.

Cookies can be stored in a single layer in an airtight container up to 3 days.

Orange Cardamom Madeleines

Gluten-free Version

(Makes 12)

For the cookies:

• ¼ cup unsalted butter
• 1 tablespoon good-quality honey
• 1 teaspoon pure vanilla extract
• ¾ cup sweet rice flour (or a gluten-free blend you enjoy)
• 1 teaspoon baking powder
• ¾ teaspoon ground cardamom
• ¼ teaspoon salt
• ¼ teaspoon xanthan gum

For the glaze:

• ¼ cup granulated sugar
• 2 large eggs
• ¾ cup confectioners’ sugar
• 1 teaspoon finely grated orange zest

Directions

Brush molds of a madeleine pan with butter; set aside.

Make the batter:

• Melt butter in a small saucepan over low heat. Remove from heat, and stir in honey and vanilla. Let cool 10 minutes.
• In a small bowl whisk gluten-free flour, baking powder, cardamom, salt, and xanthan gum; set aside.
• Preheat oven to 325 degrees, setting the rack in the center.
• In a medium bowl, stir together sugar and eggs. Gently fold in the gluten-free flour mixture until combined. Add the butter mixture and fold until combined. Cover the bowl with plastic wrap and refrigerate 30 minutes.
• Spoon the batter into the prepared madeleine pan, filling each mold halfway. Tap pan on work surface to eliminate air bubbles. If necessary, use moistened fingers to press the batter into the mold.
• Bake until cookies have puffed and the edges are golden, 7 to 8 minutes.
• Transfer the madeleine pan to a wire rack; let the cookies cool slightly. Unmold the cookies onto a rack, and let cool completely.

Make the orange glaze:

In a small bowl, stir together sugar and orange zest and juice until the glaze is smooth and thick. Using a small pastry brush, paint the ridged side of each cookie with the glaze. Let set 15 minutes.

Cookies can be stored in a single layer in an airtight container up to 3 days.

Facebook Giveaway

From Daryl:

I’m offering a book giveaway (winner’s choice of 1 from my published paperbacks) every day of this traveling feast. To enter today, tell me what is your favorite cookie?

BY THE WAY, don’t miss out on the French Bistro-themed BOX I’m giving away on my Facebook Author page.

About the Author

DARYL WOOD GERBER writes the nationally bestselling Cookbook Nook Mystery series featuring a cookbook store owner who is an avid reader and admitted foodie, set on the coast of California. As AVERY AAMES, she pens the Agatha Award-winning, nationally bestselling Cheese Shop Mystery series featuring a cheese shop owner amateur sleuth, set in the fictional town of Providence, Ohio. Daryl’s short stories have been nominated for the Agatha, Anthony, and other awards. Daryl also writes stand-alone suspense: Days of Secrets and Girl On the Run. Fun tidbit: as an actress, Daryl has appeared in “Murder, She Wrote” and more.

Find Daryl here: Website * Blog * Facebook * Twitter * Goodreads

Find Avery here: Website * Blog * Facebook * Twitter * Goodreads

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