· · · · · · · · ·

Choux shopping in Paris – 5 of the best addresses

As in fashion, trends move fast in the food world. Sex and the City made cupcakes cool. But, like scrunchies, gladiator sandals and low-waisted jeans, they quickly went by the wayside. Cupcakes were replaced by macarons, which were replaced by whoopee pies, which were replaced by cake pops. Now it seems that artfully decorated éclairs and delicately glazed cream puffs are the latest sweet food fad to hit Paris. Choux pastry has become the boyfriend jean of the culinary universe. So when you get bored of looking at Louboutins – why not go choux shopping instead? Here are five of the best Parisian addresses to get your choux fix. Éclair de Genie Éclair de Genie is like the Jimmy ‘Choux’ of the sweet food world (expensive but definitely worth the splurge). These incredibly beautiful éclairs are almost too pretty to eat…but believe me – from the beautiful magenta colored Rouge Baiser, to the bounty-reminiscent Coco Chocolat, and the chocoholics Feuille D’Automne to the zesty Citron Yuzu – these éclairs are as easy on the taste-buds as they are on the eye. Éclair de Genie 14, rue Pavée 75004 Telephone: +33 (0) 1 42 77 85 11 Metro: Saint-Paul Open: Tuesday to Sunday 11:00am – 7:30pm Popelini Popelini, named after the Italian pastry chef who invented choux pastry in 1540, was the first Parisian patisserie dedicated entirely to cream puffs. The small but stylish stores in the Marais and, more recently Pigalle, sell beautifully light, colourfully glazed, cream puffs with a variety of delicious fillings including lemon, Madagascan vanilla, rose and raspberry, and salted caramel butter. Cream puffs from €1.85 each, €11 for 6 and €21 for 12. 3, rue Debelleyme 75003 / 44, rue des Martyrs 75009 Telephone: +33 (0)1 44 61 31 44 / +33 (0)1 42 81 35 79 Metro: Filles du Calvaire, Temple / Saint Georges, Pigalle Open: Monday – Saturday 11am – 7:30pm, Sunday 10am – 3pm La Maison du Chou At this delightful Saint-Germain address, two Michelin star pastry chef and Meilleur Ouvrier de France Manuel Martinez serves up freshly baked bite-size cream puffs that are filled – with a sabayon base of egg, sugar and fromage blanc – while you wait. Available in classic, chocolate or coffee, these freshly piped puffs can be enjoyed in-house or to-go. Cream puffs from €1.70 each, €5 for 3, €12 for 6 and €18 for 12. 7, rue de Furstenberg 75006 Telephone: +33 (0) 9 54 75 06 05 Metro: St. Germain-des-Prés / Mabillon Open: Tuesday – Sunday 11am – 7:00pm L’Atelier de L’Éclair In a trendy industrial warehouse in the bustling Montorgeuil neighbourhood, L’Atelier de l’Éclair offers a range of delicious savoury and sweet éclairs. From classic ‘lemon meringue’, ‘nutella’ and ‘mango passion’, to the quirky ‘melon and basil’, and the savoury ‘Mediterranean club’ to the gourmet ‘foie gras and fig’- there is an éclair to suit every palate. L’Atelier de L’Éclair 16, rue Bachaumont, 75002 Telephone: +33 (0) 1 42 36 37 94 Metro: Sentier Open: Every day 11:00am – 8:00pm Odette Frédéric Berthy always kept fond memories of his grandmother Odette making divine cream puffs for his afternoon tea. So last year, the web-engineer turned cream puff aficionado, decided to open a Saint-Germain store which pays homage to his grandmother’s culinary skills. The cream puffs are available in nine flavors including chocolate, mixed berry, pistachio and green tea, as well as special flavors such as the ‘Champagne chou’ for the festive season. Cream puffs from €1.90 each, €9.90 for 6 and €19.80 for 12. Odette 77, rue Galande 75005 Telephone: +33 (0) 6 28 63 67 95 Metro: Saint-Michel / Cluny-La Sorbonne Open: Everyday 10.30am – 7:30pm Emerald Bond is Owner of A Good Forking. If you would like to be a guest blogger on A Luxury Travel Blog in order to raise your profile, please contact us.

Did you enjoy this article?

Receive similar content direct to your inbox.

One Comment

  1. These not only look delicious, the photos are second to none. Thank goodness one is tempted to walk in Paris. We need to walk off the calories consumed.

Comments are closed.