MannaLady

As according to the greatest writer on food ever, Dorie, author of Paris Sweets. Eclair in french literally means "flash". So eclair has been created since the beginning to be eaten in a flash - at lightning speed. Look at these little (or not so little) treat:
the shiny, glossy chocolate glaze looks tempting enough. But what is lurking beneath it is a tender choux pastry dough that is hollow in the middle, just meant for a good douse of creamy, silky, not too sweet filling.

The chocolate glaze is tenderly made with good quality 55% valrhona equatoriale chocolate, together with the creamiest sweetest french butter and a good drizzling of whipping cream. The result: as what you can see from the above, a very chocolatey (not for the faint hearted as this chocolate is quite dark) cover.

The choux pastry is made with a basic pastry dough which is baked to perfect tenderness and hollowness.

The custard filling is the best that I've made so far. It's definitely not too sweet and thus perfect to complement the chocolate glaze. And not too oily/fatty and give you the perfect feeling of satisfaction without being overwhelming. and... I can't describe further. You just have to try it!

to order, simply contact me

there is a minimum order of 15 pieces at 8000 rupiah each. (without gold foil)

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