An Ode To Éclairs 

Our Favorite Trend Of 2016

April 8, 2016

Does everybody love this year’s pate a choux trend as much as AUI? In a year of pastry trends that are all about throw-backs, classic pâte à choux is popping up in retail, restaurants, and hotels like never before. Éclairs are everywhere, my friends, and they are glorious. It’s no wonder the French word éclair means “flash of lightning.” They’re always gone in a flash!   

A coffee éclair decorated with chocolate-covered coffee beans and chocosparkys

What makes a truly great éclair, though? Like any great pastry, it’s all about balance. A slightly crisp choux shell heavy with silky smooth custard and a delectable glaze or décor on top make éclairs an old fashioned study in the balance of textures and flavors. The modern style of piping meringue or buttercream on top is certainly attractive, but a traditional glaze keeps the distribution of choux to custard in balance to avoid cream overload.  

Michael Baker's beautiful and delicious pistachio éclairs, decorated with gold dusted pistachios and white chocolate croquant. #chefsdayoff

Our own inside sales representative/pastry chef extraordinaire surprised the office on a recent Friday with some killer pistachio-rose éclairs. He had been fiddling around with some techniques and recipes that he wanted to try. He filled his choux with pistachio-rose custard, and alternated dark and white chocolate ganache glazes. You’d be hard pressed to find a group of people more excited about éclairs than an office full of former pastry chefs, and we absolutely inhaled them.

Strawberries and cream éclair enhanced with fresh fruit, a touch of gold leaf, and strawberry powder

Whatever your éclair preferences are, our new motto is…just choux it! Tell us about your favorite éclair flavor combinations and decorations by visiting our Facebook page or shooting us an email at PastryTeam@auifinefoods.com, or post your pics to Instagram with #auifinefoods.