L'eclair ordinaire is a staple of French pastry...
Eclair aquarelle...
You almost never see an eclair lurking at Pierre Herme but they adorned his window in October...
Perhaps because they adorn his new book, one even caterpillar-like.
Eclair recipe books are hot hot hot in Paris!
Edible pansys on your eclair? go for it.
Make your eclair look like sushi? Pourquoi pas?
Fauchon's master chef, Christophe Adam has a new eclair book out...
Fauchon is showing a Paris Brest eclair...
But the newest twist/tendance on the eclair is an added plaque or flattened layer instead of the usual slather of icing found at Arnaud Lahrer.
Hugo et Victor's eclair not only has an added plaque chocolat but is slit down the middle of the pate chou pastry with the filling exposed. Naughty!
I bought one of these but forgot to shoot the obligatory cross-section view. Heck! Still the thin chocolate layer adds a touch of crunchy contrast to the soft mush of the inner filling and isn't as sweet as usual.
Angelina has adopted the new 'plaque' look in white chocolate...
As has Un Dimanche a Paris...
Here's the 'New York' DIY eclair I can do without the twist...ahemBONJOUR ECLAIR PLAQUE CHOCOLAT!
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