It was rainy and damp last Friday when I visited L'Éclair de Génie 14, rue Paviée 75004
But inside all is bright and cheery. The éclairs are displayed like art objects in an art galerie and so they should be.
No kidding. Each one is a work of art. L'eclair caramel beurre salé is the top seller. The buyer in front of me cleaned them out.
L'éclair Vanille Noix de pécan is another top seller with caramelized American pecans and vanilla from Madagascar.
I was flirting with this strawberry creation...
But I fell hard for eclair de Maracuja. With passion fruit and a Brazilian name who could resist? Adding in eclair Rouge Framboise, what better way to beat the bad weather?
I got a little nervous when the vendeuse put my éclairs into a plastic bag imagining them arriving home battered and bruised. I was assured not to worry. Hmmm...
I was surprised to read the eclair was crowned France’s most popular pastry in 2012.
Please *note the ovoid arch-shape when you cut into any éclair.
All became clear when I boarded bus #69 to head home trying desperately to protect my éclairs from rush hour crowds.
Paris is chock-full of eclair-shaped arches! The bus #69 will take you past at least a good 10 éclair-arches.
There's no getting around it. Cross any bridge in Paris and how can you not think éclairs? It's a given...a fait á complet!
This archway at the Louvre.
Walk through and your brain will whisper subliminally,
"eat éclairs...eat éclairs..."
That monster éclair-shaped arch - Paris' beloved Eiffel Tower. But of course the éclair is France's best loved pastry. No question about it! Is there any other choice dear PBers?
I was delighted to find my éclairs arrived home in perfect condition. And they tasted even better. Even after a couple of airborne somersaults. L'Éclair de Génie are a bit shorter than your average 15 cm éclair. More like 11 - 12 cm of deliousness. I found this a plus. Some éclairs are too much of a good thing. They can be too heavy, too sweet. These were just right. Chef Christophe Adams has been creating les éclairs at Fauchon for 10 years before he opened L'Éclair de Génie, so he should know what it takes to make the perfect éclair.
Do try them out PBers.
And immerse yourself in a Paris arch or two while munching...
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