"A FLASH OF LIGHTNING"
The éclair is part of the long pastry tradition in France.
In 1830, Antoine Carême, the most famous french pastry chef of his time, created the first éclair. This inspired chef invented other pastries such as croquembouches, profiteroles and he modernized the “little duchesses."
These pastries were made using choux pastry and stretched into small sticks which were then rolled in almonds. To make them even richer, he got the idea to fill them with apricot jam or coffee or chocolate crème pâtissière.
Why the name “éclair"?
It’s a mystery! For some, it comes from a running joke between pastry chefs since this delicacy can be eaten
“in a flash.”
For others, it owes its name to the brilliance of its icing
that shines like a bolt of lightning.
Our eclairs and choux are daily baked fresh on site