I know I've said this before, but I've become more and more fascinated by the current creativity in the world of Patisserie. How Christophe Adam can create such incredible and diverse pastry from a base of something as simple and essentially slightly boring as an eclair will always amaze me. His pastry shop is aptly named L'Eclair de Genie and is situated in the heart of the Marais. He uses eclairs like a canvas, and I've never seen glazes mastered better, so I'll definitely be buying his book soon to recreate his delicious eclairs. My favorites are the salted caramel, raspberry, passion fruit and the dark chocolate eclairs.
I can only hope he'll open a location in New York soon, but in the meantime find L'Eclair de Genie here in Paris:
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