If there's a better chocolate éclair than the one at Jacques Torres, I haven't found it. Chocolate cream, fluffy as pudding, is generously piped into a moist, eggy éclair shell, one half of which is thinly coated with what amounts to an entire semisweet chocolate bar criss-crossed with white chocolate. Why did I only buy one?
Jacques Torres Chocolate: 66 Water St., Brooklyn, (718) 875-9772, and 350 Hudson St., (212) 414-2462.
Tuesday, September 19, 2006
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1 comment:
The thing that makes a choclate eclair so perfect is the contrasts - vanilla pastry cream inside, chocolate on top, and the shell. Frankly, chocolate eclairs with chocolate inside and out leave me cold.
If you find a great traditional chocolate eclair, please let us know!
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