Photo courtesy by Albany Reed
Today is the day that all of you dessert lovers have been waiting for. It’s National Chocolate Éclair Day and we have the go-to place to get [the] most perfect chocolate éclair. Downtown recommends Ladurée, located at 398 West Broadway in Soho and at 864 Madison Avenue in NYC.
The éclair – an oblong pastry made with choux dough filled with a cream and topped with icing, originated in the 19th century. Although, for Ladurée, it all began in 1862 when Louis Ernest Ladurée, a miller from the southwest of France, founded a bakery in Paris at 16 rue Royale.
Although after reading the word “Ladurée,” need I say more? Don’t be mistaken; this elegant French bakery located in Soho has been known for their delectable macarons for many years now, but of course they provide many other delicious treats as well – including their infamous éclair.
Downtown was able to try some of Ladurée’s most popular éclair flavors. With their generous contribution, the entire Downtown staff effortlessly devoured every last bite of this old-fashioned, but timeless pastry. Interestingly enough, the word, “pain à la duchesse,” or “petite duchesse” comes from French éclair ‘flash of lightning,’ named because it is eaten quickly, or in other words; in a flash. That was exactly what the staff at Downtown demonstrated as they tasted varieties of pistachio, coffee, vanilla, and the classic chocolate.
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“The best of France.”
Downtown also had the pleasure of speaking with Professional Pastry Chef Jimmy Leclerc, who has been the Executive Pastry Chef at Ladurée in NYC for 8 years now. Leclerc started studying and working in pastry when he was 15 years old. After his apprenticeship, he then worked in different places around the world before joining Ladurée in 2007.
“I have always been passionate for pastries. Since I was a little boy, I used to cook with my parents and taste all the pastries we found and bought when we were traveling,” Leclerc said. “Somebody who doesn’t work in pastry for passion will not stay in it for long. I enjoy every day that I am working.”
The pastries at Ladurée are special. Each pastry is different, and carefully created and cared for. Leclerc eloquently explained why the Ladurée éclair is so special. “The raw materials we choose makes the difference, we have a special oven for our ‘pâte à choux,’ and we choose our ingredients very carefully looking always for the best quality of course, for example the chocolate that we only get from Valrhona,” Leclerc said.
For more information please visit laduree.com or call the Ladurée Soho location at 646-392-7868. You definitely don’t want to pass up National Chocolate Éclair Day – so visit Ladurée, and you will come nothing short of receiving “the best of France.”
Other additional photos provided by Ladurée
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By- Albany Reed
