Christophe Adam literally wrote the book on éclairs. In fact, the Parisian chef has published seven on the subject. This is, after all, a man who trained alongside cronut-creator Dominique Ansel at France’s legendary Fauchon culinary institution.
There’s almost always a long line at Adam’s patisserie L’Éclair De Génie, where the sweet smell of chocolate and perfect rows of glistening éclairs draw customers in from the streets. Every month, locals flock for flavors including best-selling salted caramel, citrus yuzu and vanilla cream alongside innovative creations like the winter-inspired dark chocolate with mascarpone cream. They are breathtakingly simple and totally delicious. Each one is baked and decorated on-site and on any given Saturday, his sweet-toothed obsession reaches fever pitch: he can sell up to 4,000 éclairs across the six Parisian outposts of L’Éclair.
Since launching the first gallery-like store in the Marais in 2012, Adam has insisted on gastronomic experimentation. Twice a year, he releases new hybrids that keep visitors guessing. Watch out for chilled éclair ice cream flavor and the meringue flavor, with cloud-like shards of sugary goodness peppering the glaze. Heads up: Adam has recently launched a range of gorgeous caramels, chocolate bars and truffles under the moniker L’Epicerie De Genie.
Where to Find L’Éclair de Génie:
• 14 rue Pavée, 75004 Paris
• Tel: +33 1 42 77 85 11
• Hours: Mon-Fri 11 a.m.-7 p.m., Sat-Sun 10 a.m.-7:30 p.m.