Christophe Adam, the man who realized more than 1,000 éclairs, the man who was elected Chef of the Year 2014 by the famous Pudlo Guide and received the price of “Best Cook of the year 2015” by the team Relais Desserts in Paris, opened in 2012 a creative single-product concept based on the famous pastry the éclair, called: “L’Eclair de Génie”.
Chef Christophe Adam has been passionate about pâtisserie since the age of 16 and has worked in some of the most prestigious establishments (Palace Beaurivage de Lausanne, Fauchon, Crillon) with some famous chefs: Legrand, Gavroche, the Roux brothers, Christophe Felder, Laurent Jeanin, Sébastien Gaudard, Philippe Givre ... He is always looking to balance the beautiful with the delicious, design with balance of flavours, and delight to the eye as well as to the taste buds. He is particularly demanding in his choice of the ingredients which compose each product. He prefers to use products of French origin: the hazelnuts are from Cancon, the salt is from Guérande and the pecans are from Elne (in the Perpignan area)...
You will enjoy your caramelised hazenuts.
Caramelised hazelnuts (45%), dark chocolate (cocoa beans, sugar, cocoa butter, emulsifier: soya lecithin, natural vanilla extract), sugar, feuilletine, fleur de sel. May contain traces of nuts and peanuts. 25g. Storage advice: Keep in a dry place between 12°C and 21°C. Made in France.