I love desserts; specifically lovely French patisserie. The éclair is definitely an all-time favourite of mine and has known a revival recently. Éclair means lightening in French as the pastry was made to eat quickly.
A traditional éclair is a cylinder shaped sweet pastry with a pate á choux made with eggs and flower, filled with vanilla cream custard and coated with chocolate ganache.
So in search of the best one in Brussels, I went to 5 popular patisseries and sampled with pleasure. I took in account look, filling, topping and pate á choux.
PIERRE MARCOLINI – delectably complex
Look: elegant – Filling: delicate – Topping: full flavour of caramel and nuts – Pate á choux: perfection
SAINT AULAYE – deliciously traditional
Look: traditional – Filling: creamy – Topping: soft chocolate – Pate á choux: perfection
WITTAMER – lusciously sweet
Look: – Filling: super vanilla flavour – Topping: sugar glace – Pate á choux: perfection
ECLAIR & GOURMANDISES – genuinely original
Look: different – Filling: chocolate creamy – Topping: crunchy – Pate á choux: soft
PAIN QUOTIDIEN – crunchy chocolate
Look: different – Filling: creamy – Topping: chocolate bar – Pate á choux: soft
all photos taken by Sandra Slawinski