For the 5th consecutive season, Maison Fauchon repeats its“Week-End Éclairs” event. Over 3 days (of which today is, unfortunately, the last…), this Mecca of French gastronomy revisits one of its “star” pastries: the éclair.
With an exceptional collection of 26 “models”, gourmets can enjoy the gourmands (with Spéculoos), as well as discover the “So Chic” with, for example, the Champagne-Raspberry, or melt for the “waves” with the Rainbow below.
This annual event celebrates Fauchon’s signature cake, with the re-edition of 25 successful recipes (éclair Paris Brest, éclair Caramel beurre salé, éclair Cherry Blossom, etc.) and the launch of its latest creation, éclair Saint-Honoré.
Pastry chef Fabien Rouillard has appropriated one of the great classics of French pastry-making, the Saint-Honoré, created by Chiboust in honor of the patron saint of bakers. This 2012 vintage will retain all the flavors of its predecessor, with“a choux pastry, a creamy caramel, an airy whipped cream with Bourbon vanilla from Madagascar, all enhanced by a lace of crunchy caramel.”
I had the pleasure (a meager expression for the emotion I felt) of stopping by yesterday to taste two éclairs, only… Lost, amazed and tempted by the magnificent window display at 24-26 place de la Madeleine, we finally fell for“La Joconde” and the mango-banana.
It took us a few minutes of observation, questioning, amazement and negotiation to choose these two recipes, which came together deliciously. Wisely seated on the terrace, after long moments reveling in the visual pleasure of these works of art, we dared to dip our spoon into the éclairs. The creamy, crisp chocolate of the Mona Lisa and its chocolate shell balanced perfectly with the fruity sweetness of the mango/banana. Gently, delicately, we took the time to enjoy these mouthfuls… accompanied by a Moka coffee and a “agitated” water.
Priced at just €7 per éclair, they’re a must-taste, and well worth it.
Imagine the research required to develop ever more creative recipes, and the associated decorations full of poetry. Months of testing and tasting to find surprising combinations. Then think of the raw materials used : real cocoa, the finest fresh produce… all enhanced by talented pastry chefs who excel in French savoir-faire. And finally, immerse yourself in the world of Fauchon with this historic store, a veritable showcase of luxury for gourmet products; not only do the smells of freshly baked bread mingle with the colors of the pastries, but the service is smiling and efficient, to get to the heart of the matter: tasting.
Until 8.30pm, you can still run to try one of the 26 exceptional recipes! If not, don’t regret it, as Fauchon will soon be offering other highlights and surprises for the festive season. And of course, you can always indulge in a classic éclair, to add to the 400,000 tasted each year in the historic boutique, to the delight of both eyes and taste buds.
Jessica Gauzi
Cette publication est également disponible en : Français (French)
