Learning to like Eclaires (what a hardship)

I didn't like eclaires until I had one from Fauchon. Now I spend much of my time thinking up ways to justify purchasing more eclaires. But only from Fauchon. The few eclaires I have had before have had cream in them, which is disgusting and wrong. This chocolate eclaire is like chocolate mousse wrapped in a thin layer of choux pastry with a layer of chocolate and crunchy chocolate rocks on top. It is awe inspiring.

I also tried their chausson aux pommes, a golden flaky pastry with a thick apple puree inside. This was the best apple based pastry I have had in a long time, and the pastry itself was magnificent. I don't know what the bakers at Fauchon are doing to get their pastry so delicious and buttery that it almost has caramel notes to it. Indeed, I don't care how they are doing it. I am 100% on board with it.


I took my eclaire and chausson aux pommes and ate them in the Jardin des Tuileries. Paris at the moment is a strangely lovely sodden grey during the day, which becomes horrible at night. I don't mind it, except on the nights I have to drag myself out of my apartment for taekwondo class, and then I dream fondly of Melbourne.