Not as small, but still not so big that you’d be willing to share, are the eclairs from the Genie of Eclairs, Christophe Adam. When Adam was the executive pastry chef at Fauchon, he made the éclair the symbol of the house and riffed on it endlessly, creating fabulous flavor combinations and even fabulouser looks. I’ll never forget the Mona Lisa éclair. (I recently read that Fauchon sold 40,000 a year at their flagship shop on the Place Madeleine.) Now Adam is on his own. He’s got an éclair shop – it’s also got truffles (some like looking cake balls) and chocolates – in the Marais and a couple ofAdam’s Tartines et Cafes in the city. I love the way the little cakes are packed at Adam’s. Wouldn’t you love to find these in your lunchbox?
And to finish, the fabulously beautiful eclairs from L’Eclair de Genie.
