What's For Dessert?
Thursday, July 8, 2010
We’ve had cupcakes (oh, and how). We’ve had doughnuts (just a scattering so far, but it may be building). We’re having macarons in the most extraordinary way (especially when Masterchef got going on them). And when we’re worn out from all of those, and have stopped clutching our bulging tummies... what next?
How about éclairs?
They have all the potential for the Next Big Thing...
... able to be done in an enormous variety of colours and flavours
... beautiful to photograph
... a little tricky to make well , so there’s a sense of accomplishment in mastering them (or finding somewhere else that does!)
... and, most importantly, delicious!
I’ve recently discovered Christophe Adam and his amazing creations for Fauchon. These are definitely setting the ultimate standard in beautiful éclairs...
They just look so perfect...
wow the Le Blog Ou Le Gout Se Fait Beau look amazing. nothing like the plain looking one from bacco :-) i wish sydney had amazing looking ones like those to buy and photograph.