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As bright red as a pink petal, the éclair framboise is made from raspberry-red choux pastry covered with raspberry white chocolate fondant and topped with raspberry cream.
Stohrer, the oldest patisserie in Paris
For the spring season, Pastry Chef Jeffrey Cagnes of Stohrer Pastry Shop has launched two pastry creations that are both original and gourmet. The lemon basil éclair and the raspberry éclair.
Copyright Géraldine Martens
In the spirit of a lemon meringue pie, the lemon basil éclair is composed of a choux pastry with a cracker, filled with a light lemon basil cream and covered with an Italian meringue.
Copyright Géraldine Martens
As bright red as a pink petal, the éclair framboise is made from raspberry-red choux pastry covered with raspberry white chocolate fondant and topped with raspberry cream.
These two pastry novelties bring color and freshness to the shop window, and mark the arrival of spring!
Stohrer, the oldest patisserie in Paris
51, rue Montorgueil
75002 Paris
01 42 33 38 20
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