Christophe Adam is a French patissier who specialises in éclairs. Apparently, he has four stores & bakes 2000 eclairs for each, daily, for retail. Once they are sold out, there's none available until the following day. The quality of his éclairs is second to none, in both appearance & flavours.
Photos: images of the genuine article, Christophe Adam éclairs
Savour hosted Christope Adam as a guest chef back in July of this year, where he did classes in éclairs. Little did they know at the time the problems that Savour's fan oven would cause in the baking of the choux. A deck oven with even heat & precise piping technique are both needed to produce an attractive, consistently shaped éclair. The following éclairs were taught by the Savour teachers using Christophe Adam's recipes. With apologies to Christophe Adam!
The éclair flavours, from L-R are
Fraisier - this is an open éclair containing a finger of dense almond sponge soaked in strawberry juice & topped with peaks of pistachio ganache. It is decorated with fresh strawberries, cubes of wild strawberry jelly & roasted pistachios.
Lamington - this éclair is also open & contains a dense almond sponge, but in this instance, it is soaked in a rich chocolate sauce. Chantilly cream is piped decoratively over the finger of sponge & is decorated with grated chocolate, flaked coconut & cubes of blackcurrant pate de fruit.
Madagascar - this éclair is filled with a vanilla & Madagascar chocolate cream. A milk chocolate glaze covers its length & is dotted with caramelised pecans.
From L-R, these éclairs are
Salted caramel - as the name suggests, this éclair is filled with a salted caramel cremeux. Decoration is a caramel glaze with a chocolate tile & bronzed crispearls.
Rose - a vanilla rose cremeux fills this éclair which is topped with a white chocolate glaze. Decorating this éclair is a crystallised rose petal, rose marshmallow & cubes of blackcurrant pate de fruit.
Grand cru - this éclair is all about chocolate, with a filling of chocolate cream & decoration consisting of chocolate glaze & cocoa streusel.
Praline - I haven't shown this éclair, but let me say it was delicious. That's was as in past tense. An éclair topped with a sweet crackle & filled with a hazelnut praline cream. Actually, if you look at the genuine éclairs in the second photo,
this éclair is fourth from the left.
No comments:
Post a Comment