Chocotober has another surprise: Pierre Marcolini, as Guest Chef at this event, has, especially for Chocotober Chocolate Eclair Weekend created this amazing chocolate éclair (Crème de chocolat noir Araguani, ganache chocolat Chuao et grué de cacao caramélisé to be precise).
Pierre Marcolini’s Chocotober Eclair!
So, for those people not living in Paris to visit one of Christophe Adam’s boutiques, but in Belgium, London, Kuwait…. I hope you can also enjoy this eclair where you are!!
Pierre Marcolini now has six stores in Brussels, a further four in the rest of Belgium, four in Tokyo and two in Paris, one in Kuwait, and one supplier in London. For details of these stores visit Chocolate-Revolution.com
It’s Chocotober! Christophe Adam, you know the King of the Eclairs, from L’ÉCLAIR DE GÉNIE, is going to invite you to his boutiques in Paris next weekend where (all weekend) you can buy an éclair for ‘juste’ 1 euro! For this event Christophe has also invited Guest Chefs, such as Pierre Marcolini for example, to create special éclairs just for this event!
All the profits will go to a good cause; research into Retinoblastoma in small children, a type of cancer in the eye.
Chocotober and Christophe Adam’s action against Retinoblastoma
I know what I’d be treating myself to if I’d live near one of Christophe Adam’s boutiques!
Not so long ago I bought the book Eclairs by Christophe Adam and actually had a very first attempt to make some late last year.
Eclairs by Christophe Adam
Although my first love is the macaron, my second love is definately the eclair (I only recently found out that eclair means ‘ligthening bolt’). And although Fauchon may be famous for macarons and also eclairs, Christophe Adam’s eclairs (and macarons) are not be be ignored!
Christophe Adam’s biography is also a very worthy one. For one he used to work for Le Gavroche in London before his start in patisserie with Legrand. Le Gavroche was the first restaurant outside France to receive 3 Michelin Stars! After that there were assignments with the Roux brothers, then with Hotel de Crillon in Paris and even as head chef at Hotel Beau Rivage Palace in Lausanne.
When back in Paris he worked for Fauchon for 10 years (and yes he was there with Pierre Hermé), opening Fauchons around the world and now he’s independant, and won quite a few very respectable prices, not only in pattiserie, but also in ‘snacking chic’, boulangerie type of food. Christophe opened ‘Adam’s Tartines et Cafés Paris‘ for the savoury snack.
My loved one visited Paris recently and found out that Christophe actually also opened a shop that only sells eclairs (and chocolate); L’éclair de génie. Why didn’t I know that when I was there on the 20th March for Jour du Macaron??
2012 meant exploring new avenues, widening my horizon, also in the Baking Arena!
I tried a new filling base; Swiss Merengue Butter Cream with a fresh red grapefruit flavouring! It worked and it was not too heavy (in the past anything else other than ganaches was too heavy and sort of ‘fell through’ the macaron!
Swiss Merengue Butter Cream based filling for Grapefruit macaron
I played around with the colouring the piping bag to create the ‘marble’ effect:
Marbles with hazelnut milk chocolate ganache
Marbles (salted caramel)
I had a first go at making eclairs, lime flavoured. That worked as well. Will need more practice in dipping the eclair into the icing without spilling it all over the place, but hey..
My first Eclair!
I made a cake with a frosting!
Years ago friends gave me the NY MagnoliaCook Book and to my great embarassement I had never before baked anything from it. It’s mainly about cupcakes and cupcakes, as you can imagine, are just a NO-GO! However, there are plenty of recipes for cookies and cakes. I love the cream cheese kind of frostings you find on for example carrot cake, so I decided that this Christmas Eve (when my friends were visiting), I would go for it. I chose the Apple Cake with Butterscotch frosting. As the cook book only has a few pictures in it, I had absolutely no idea on what the result should or would look like. I won’t mention the fact that some ingredients (certain syrups) are typical American and you can’t find them here. Also some maths came into play, trying to fit cups into grams. But I did it. And will do it again because it is absolutely scrumptious! Here it is:
My first Magnolia Bakery Cake with Butterscotch Frosting
I will be trying the frosting as an eclair filling some time. I think it will work!
Not sure if it could work as a macaron filling. Yet to try!
Now that the macaron has become the new cupcake (I don’t think so..!) … do you think the eclair will become the new macaron? Haven’t tried making them yet, but will give it a go soon! A recipe for Fauchon eclairs is here for you to try! To be continued!