In the rankings of the favorite pastries of the French, the lightning is often found on the podium. Formerly called “bread to the duchess” or “little duchess”, the ancestor of the eclair first associated a dough rolled in glazed almonds with melting sugar. It became a “flash” in 1850, thanks to an unknown pastry chef from the city of Lyon who designed a version that could be eaten … in a flash.
Today this classic has many gourmet variations. In addition to the basic chocolate, coffee or caramel, some éclairs are garnished with whipped cream, chestnut cream, fruit in syrup or fresh fruit. There are different sizes of eclairs, in giant version or in mini (caroline), but it is always designed, initially, for individual consumption.
After having tasted and rated more than fifty éclairs over a short period of time and according to various criteria (appearance, choux pastry, filling, icing and price), here is the hit parade of our favorite éclairs, in no particular order.
The simplest: vanilla and pecan by Christophe Adam (l’Eclair de Génie)
It is not for nothing that Christophe Adam was nicknamed the “Michelangelo of the lightning”. This former member of Fauchon and the Crillon hotel has revolutionized this small pastry shop since 2013, with his single-product brand l’Eclair de Génie.
Our opinion : Among its 500 recipes already designed, the historic first of its kind is not far from the best. Sober, refined and delicate, this eclair confronts the sweetness of a Madagascan vanilla cream with the crunch of finely caramelized pecans. Simple but so effective.
Composition: choux pastry, vanilla cream, caramelized pecans, white icing. Paris. Price: 6 €
The most “two in one”: the Saint-Honoré by Stéphane Glacier
Best pastry worker in France in 2000, Stéphane Glacier opened his shop in 2008 in the near Parisian suburbs, in Colombes (92). His perfectly mastered classics sold at unbeatable prices ensure him constant success.
Our opinion : Have you dreamed of it? Stéphane Glacier did it: he added the codes of the classic lightning with those of the saint-honoré. The choux pastry and the caramel glazed puffs are garnished with a smooth pastry cream, while we find rosettes of whipped cream as a topping. A taste bluffing creation!
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