Experience this sweet French treat like never before- Forget about macarons and petits gateaux! Make way for the stylish éclair, given a modern spin by the chefs at Le Méridien. Using the traditional pâte à choux technique Head chef Loh Mee Foong learned in training, there are six flavours to entice your tastebuds. Classics such as chocolate and vanilla make way to novel creations like pistachio and orange, and mascarpone and salted caramel.
Chocolate and raspberry éclair. Recipe by French pastry chef Antony Prunet. Éclair filled with raspberry coulis and raspberry crémeux and top with chocolate plaquette, chocolate crémeux and some fresh raspberries. (I ll try also w. white choc, as it goes so well w. raspberries.)