Out and About Paris

Eclairs: The Pastry Chefs’ Plaything

No, no, macarons aren’t over – they’re just as beloved and as beautiful as always in Paris – but éclairs are moving up on the trendmeter, mostly thanks to Christophe Adam.  Adam started his – and our – obsession with éclairs when he was the chef pastry chef at Fauchon and now he’s the roi of éclairs and at the head of a few éclair-only pastry shops in Paris, L’Eclair de Génie.

Eclairs, made of pâte à choux, or cream-puff dough, are perfect for playing around: they can be sweet or savory and they bake with hollow interiors, perfect space for any kind of filling.

Here’s an Adam/Fauchon Mona Lisa éclair from many years ago – it’s still spectacular

small mona lisa eclairs

From a Paris shop, the name of which I can’t remember, caprese salad éclairs, complete with little vials of balsamic

Caprese Eclair


Eclairs like Paris-Brest, the famous coffee and hazelnut dessert

paris brest eclairs

And this chocolate beauty from Un Dimanche à Paris  (A Sunday in Paris), which, happily for me, is just up the street from my apartment and around the corner from L’Eclair de Génie.  I live in Sugarplum Central.

dimanche a paris eclair

And if you want to make éclairs at home, here’s a new, fun book that’ll teach you how: Jenny McCoy’s Modern Eclairs

Modern Eclairs by McCoy

Dorie Greenspan

éclairs, Christophe Adam, cookbooks, French baking, French pastry, Jenny McCoy, L'Eclair de Génie, Modern Eclairs, on the street, pastry chefs, pastry shops, pâtisserie, sweets, Un Dimanche à Paris

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