The thin individual cake of choux pastry is originally filled with cream but what if I treat you to the one with jaggery and ginger or even better cream kalakand…hmm? Is your tongue wagging already or your eyes rolling in search of them? Well, the good looking ‘Outstanding Pastry Chef’, Johnny Iuzzini, in an open interactive engaging culinary session at the Le Méridien’s buzzing coffee hub, showcased modern takes on the brand’s signature éclairs. While filling the spongy éclair pastry with precision, experimenting with textures and teaching the right way to fill in the space with flavours of ones choice, the Master Chef said, “I have angry éclair issues. If I bite into an éclair and it’s empty, I feel like throwing it at the bakery”.
I, in particular, liked the Jaggery and Ginger Éclair – the pungency of ginger intertwined with the subtle sweetness of jaggery will play in your mouth – unique and interesting, something I didn’t think an éclair could be designed with.
Through this culinary collaboration, Chef Iuzzini will create 8 seasonal éclair recipes for the brand, inspired by his travel across various Le Méridien destinations worldwide. These éclairs will be there on their à la carte for all to savour.