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A lightning flash of inspiration from Paris

Wednesday, July 23rd, 2014 by Abigail Donnelly

Five years ago I ventured to Paris in search of the best macaroon I could find. It was the beginning of a true love affair with these sugary treats, and it led to many enjoyable moments. My hotel room was strewn with packets of these jewel-like delights in flavours such as salted caramel, raspberry and rose, green tea, banana and granadilla.

The shops, where you’ll see so many macaroons perfectly lined up in pastel-hued rows, were an inspiration in themselves. Then came the macaroon cult, and it seems we’re still riding that wave in South Africa. Over the last few years we’ve seen them in every colour and flavour imaginable, including smoked trout, foie gras and porcini. Although I still love the idea of them, I must admit to being a bit bored. I’m longing for something new to revel in.

It would be magical to be transported back to those Parisian pastry shops, to be inspired anew by all those delicious pastries, so perfectly made. One of the other treats to be had there is, of course, the éclair. I’m not talking about those huge, clumsy and oversized shells you see sometimes, filled with pastry cream and covered in chocolate. No, I’m talking about rows of delicately piped choux pastry, filled with creams flavoured with exotic fruit, chocolate, and coconut, and artfully embellished with shiny, colourful glazes and finished with bits of caramelised nuts, gold flakes and rose petals.

Profiteroles - photo: Thinkstock

Profiteroles – photo: Thinkstock

And seeing as the name éclair translates to ‘flash of lightning’, I really hope we’ll quickly see a new pastry trend arising. (I’m imagining a row of tiny éclairs in petit four style…)

In the meantime, if you’re in the mood for a good éclair and happen to be in or around Knysna, be sure to pop into Île de Païn to sample their caramel version!

Abigail

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No Comments

  • Chef Chantel Dartnall
    July 24, 2014

    Hi Abigail
    I loved your article about the eclairs, and thought you might like another little something that will take your taste buds right back to Paris …
    Mamelons de Venus at Restaurant Mosaic
    We fill our little Choux puffs with the exotic aromas of Jasmine as we celebrate Venus and all her attributes as the Roman goddess of love, beauty and prosperity.I was inspired to make these little treats after discovering an Italian Pastry chef called Panterelli who, in 1540, decided to try and make a cake, using pastry which had been partially dried out over the fire before baking. It quickly caught on becoming known as ‘pâte à Panterelli.’ After some refinement that pastry became known as Pâte à Choux – as we know it today.
    So come and taste our Mamelons de Venus… and all resistance will crumble!

    Chef Chantel

    Reply
    1. Abigail Donnelly
      July 24, 2014

      Hi Chantel
      Wow, sounds so beautiful! Can’t wait to sample one! I do still admire a macaroon, but would love to see less of them. My other favorites are calissons. Love how they are also displayed behind glass counters; I always thought they would make the perfect petit four. Thanks so much for the message. See you soon.
      Warm regards
      Abigail

  • Christine
    July 24, 2014

    Great – these are my favourite. The choux also freezes very well, so a quick tea time treat !

    Reply

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