Eclair de Genie in Paris
The French have a deep and long-running love affair with their éclairs, and no wonder. It's a classic French treat adored by Parisians since the 19th century, it's iced and stuffed with cream, and it's delicious. But in a fast-paced culinary world replete with "sexier," globally influenced sweets—think pastel-colored macaroons, trendy cronuts, fruity brûlées—the éclair seems almost antiquated, dull, and heavy. How can this traditional (and frankly, unattractive) French dessert keep up with the 21st century?
If you’re planning a Eurostar trip to Paris, then enter Christophe Adam, pastry chef and owner of L’Éclair de Génie in Paris's Marais district. Adam has transformed and modernized the classic French éclair into a dessert that is fresh and appealing. He dresses his éclairs in stunning rainbow colors, finishes them off with edible powdered silver, and throws into the mix fun flavors like yuzu, salted caramel, orange pistachio, and even caramel popcorn. Basically, he's made the old éclair cool again.
Adam has also somehow managed to make his toughest critics—Parisians themselves —fall in love with these reinventions.** **The shop's long lines of locals are evidence of this (so if you want to get your hands on those mouthwatering éclairs, you'd better come early). We highly recommend the Praliné noisette (hazelnut and praline), and the Choco Coco (crispy milk chocolate, with a coconut cream filling). They will change the way you see éclairs—and desserts in general. (14 Rue Pavée; +33 1 42 77 85 11, www.leclairdegenie.com__)
It’s time for these dated pastries to step aside and for you to meet their sophisticated French cousin the éclair. Forget the dry, uninspiring and somewhat tasteless offering you’re use to seeing on the shelves of the local supermarket and say hello to Maitre Choux‘s mouth-watering éclairs – pastry perfection.
Maître Choux is the brainchild of Jeremie Vaislic and three Michelin star-experienced pastry chef Joakim Prat, who came to London from Barcelona’s Can Fabes to take on the role of Joël Robuchon’s Head Pastry Chef at L’Atelier, before moving on to Mayfair’s The Greenhouse.
Choux pastry, a staple of every patisserie in France, it is a very malleable yet simple bakery base. In the hands of Joakim, it is transformed into something quite extraordinary.
“Traditionally, éclairs are made using chocolate and coffee flavours,” says Prat. “We add a large range of flavours to a basic pastry product. We try to play with it by adding colour, texture and flavour. From a very simple base you can get a complex product.”
Opening their first store in South Kensington in 2015, Maître Choux has since expanded with the launch of a second bakery on Soho’s Dean Street. We suggest you take a visit if you want all the charm of a French bakery with a contemporary twist.
Read more at https://www.marieclaire.co.uk/life/food-drink/the-best-pastries-in-london-maitre-choux-582388#l54eSLXkqEC1UYLk.99